Carrot Apple Salad Recipe

5 6 7
Carrot Apple Salad Recipe
Carrot Apple Salad Recipe photo by Taste of Home
Publisher Photo

Carrot Apple Salad Recipe

Read Reviews
5 6 7
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 1 can (8 ounces) unsweetened crushed pineapple
  • 2 medium tart apples, diced
  • 3 cups shredded carrots
  • 3 tablespoons raisins
  • 3 tablespoons sweetened shredded coconut
  • 1/3 cup fat-free reduced-sugar vanilla yogurt
  • 1/3 cup fat-free plain yogurt
  • 3 tablespoons reduced-fat mayonnaise
  • 1 tablespoon lemon juice

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

Nutritional Facts

3/4 cup: 138 calories, 4g fat (1g saturated fat), 3mg cholesterol, 101mg sodium, 26g carbohydrate (0 sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1 fruit, 1/2 starch, 1/2 fat.

  • 1 can (8 ounces) unsweetened crushed pineapple
  • 2 medium tart apples, diced
  • 3 cups shredded carrots
  • 3 tablespoons raisins
  • 3 tablespoons sweetened shredded coconut
  • 1/3 cup fat-free reduced-sugar vanilla yogurt
  • 1/3 cup fat-free plain yogurt
  • 3 tablespoons reduced-fat mayonnaise
  • 1 tablespoon lemon juice
  1. Drain pineapple, reserving juice in a bowl. Add apples to the juice; toss to coat. Let stand for 5 minutes; drain.
  2. In a large bowl, combine the pineapple, carrots, raisins, coconut and apples.
  3. 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

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Reviews forCarrot Apple Salad

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MY REVIEW
NanZim User ID: 3929200 226690
Reviewed May. 21, 2015

"Both my husband and I enjoyed this salad. I do not like mayonnaise so I added extra yogurt."

MY REVIEW
Dark Winter User ID: 6960246 54893
Reviewed Feb. 10, 2013

"Refreshing. Great for a potluck item."

MY REVIEW
ellenpatron User ID: 1645561 126155
Reviewed Dec. 25, 2012

"Absolutely wonderful! Served this for Christmas dinner."

MY REVIEW
rctamu User ID: 5683740 63069
Reviewed Jun. 17, 2011

"I make this all the time. My mom found it first in L&T, and passed the recipe to me. Fantastic. Tips: be sure to drain the pineapple well; I use 2/3 cup of other yogurt, such as lemon, orange, etc. in place of the vanilla and plain. Makes it extra special."

MY REVIEW
Home Cooker User ID: 5776968 63057
Reviewed Apr. 20, 2011

"Very Tasty. I replaced the mayo with FF Ranch Dressing. I didn't have vanilla yogurt so I used plain yogurt and added vanilla extract and splenda to sweeten it."

MY REVIEW
maball User ID: 4420592 88677
Reviewed Nov. 24, 2010

"This is an excellent salad and not what you would expect. It is one of our favorite recipes!"

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