- 2 cups shredded carrots
- 1 can (8 ounces) crushed pineapple, drained
- 1/4 to 1/2 cup raisins
- 1/4 to 1/2 cup sunflower kernels
- 1/4 cup salted peanuts
- 1/4 cup peanut butter
- 1/4 cup vanilla yogurt
- 1/4 cup mayonnaise
- 1/8 teaspoon salt
- Lettuce leaves
- In a bowl, toss the carrots, pineapple, raisins, sunflower kernels and peanuts. In a small bowl, combine the peanut butter, yogurt, mayonnaise and salt; mix well. Pour over carrot mixture and stir gently to coat. Serve in a lettuce-lined bowl. Yield: 4 servings.
Originally published as Nutty Carrot Salad in Taste of Home February/March 2000, p44
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Reviewed Nov. 20, 2012
"I used Greek yogurt instead of vanilla,low fat mayo no salt only because I have cut down on salt , and baby lettuce leaves really tasty."