Sunny Carrot Salad Recipe

Sunny Carrot Salad Recipe photo by Taste of Home

Read reviews (1)

Rate recipe

Almonds and sunflower kernels give a pleasing crunch to this speedy variation on traditional carrot-raisin salad. If you prefer a nuttier flavor, use 1/2 cup of sunflower kernels instead of 1/3 cup. —Barb Hunter, Ponder, Texas

This recipe is:

Contest Winning

Quick

[X]

Rate Sunny Carrot Salad Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Sunny Carrot Salad Recipe

Prep/Total Time: 10 min.

Yield: 5 Servings

10 10

Ingredients

3 cups shredded carrots
2 cups unsweetened crushed pineapple, drained
1/2 cup golden raisins
1/3 cup mayonnaise
1/2 cup sliced almonds
1/3 cup unsalted sunflower kernels

Directions

In a large serving bowl, combine the carrots, pineapple and raisins. Stir in mayonnaise. Cover and refrigerate until serving. Just before serving, add almonds and sunflower kernels; toss to coat. Yield: 5 servings.

Nutritional Facts 1 serving (3/4 cup) equals 343 calories, 21 g fat (2 g saturated fat), 5 mg cholesterol, 106 mg sodium, 38 g carbohydrate, 5 g fiber, 5 g protein.

Originally published as Sunny Carrot Salad in Taste of Home August/September 2005, p 29