With carrots, celery and pineapple, this medley has a crunchy texture and tangy taste, but Ruth Noland of San Jose, California believes one ingredient makes the salad extra special. "Dates add just the right amount of sweetness," she says.
- 1 can (20 ounces) pineapple tidbits, drained
- 1 package (10 ounces) julienned carrots
- 1 cup sliced celery
- 1 cup chopped dates
- 1/2 cup sour cream
- In a large bowl, combine the pineapple, carrots, pineapple, celery and dates. Stir in sour cream until coated. Serve immediately. Refrigerate leftovers. Yield: 6-7 servings.
Originally published as Pineapple Carrot Salad in Quick Cooking July/August 2005, p44
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