Carrot Apple Salad Recipe
Deciding to start eating healthy, I took a classic carrot and raisin salad recipe and lightened it up, then added apples for extra flavor. I took this dish to a weight-loss group meeting...and they loved it!
—Kim Jones of Collinsville, Illinois
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 6
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 tablespoon lemon juice
- 3 tablespoons reduced-fat mayonnaise
- 1 can (8 ounces) unsweetened crushed pineapple
- 2 medium tart apples diced
- 3 cups shredded carrots
- 3 tablespoons raisins
- 3 tablespoons flaked coconut
- 1/3 cup fat-free reduced-sugar vanilla yogurt
- 1/3 cup fat-free plain yogurt
- Carbohydrate 20.4456297737426 g
- Cholesterol 3.44166666666667 mg
- Fat 3.50918758633418 g
- Fiber 3.38909117224603 g
- Protein 1.67529817704428 g
- Saturated Fat 1.09297121483324 g
- Serving Size 1 1 serving (145g)
- Sodium 104.817074648014 mg
- Sugar 17.0565386014966 g
- Trans Fat 0.252014904513973 g
- Calories 112 calories
Directions Drain pineapple, reserving juice in a bowl. Add apples to the juice; toss to coat. Let stand for 5 minutes; drain. In a large bowl, combine the pineapple, carrots, raisins, coconut and apples. In a small bowl, combine the remaining ingredients. Pour over carrot mixture and toss to coat. Cover and refrigerate for 3-4 hours or until chilled. Yield: 6 servings. Originally published as Carrot Apple Salad in Light & Tasty June/July 2003, p29 Print Add to Recipe Box Email a Friend
