Home > Recipes > Tropical Carrot Salad

Tropical Carrot Salad Recipe

"Hoping to convince my son to eat his carrots, I came up with this refreshing salad," writes Louise Ross of Santa Rosa, California. "The big plus is that everyone in our family loves it." Her colorful spin-off on a traditional carrot and raisin salad tosses dried cranberries, pineapple and mango into the mix, along with a light yogurt and mayonnaise dressing.

This recipe is:

Healthy

Quick

Diabetic Friendly

[X]

Rate Tropical Carrot Salad Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Tropical Carrot Salad Recipe

Prep: 15 min. + chilling

Yield: 8 Servings

15 15

Ingredients

1 pound shredded carrot
1/2 cup raisins
1/2 cup dried cranberries
1/2 cup crushed unsweetened pineapple, drained
1/2 cup chopped mango
1/2 cup fat-free plain yogurt
1/4 cup reduced-fat mayonnaise
2 tablespoons orange juice concentrate
1/3 cup chopped salted cashews

Directions

In a large bowl, combine the carrots, raisins, cranberries, pineapple and mango. In a small bowl, combine the yogurt, mayonnaise and orange juice concentrate; fold into carrot mixture. Cover and refrigerate for 2 hours. Sprinkle with cashews. Yield: 8 servings.

Nutritional Analysis: One serving (3/4 cup) equals 164 calories, 6 g fat (1 g saturated fat), 3 mg cholesterol, 134 mg sodium, 27 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 fruit, 1 vegetable, 1 fat.

Originally published as Tropical Carrot Salad in Light & Tasty December/January 2005, p20