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Pineapple Carrot Salad Recipe

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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.
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:6-7 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 6-7 servings

Ingredients

  • 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

Nutritional Facts

1 serving (1 cup) equals 166 calories, 3 g fat (2 g saturated fat), 11 mg cholesterol, 39 mg sodium, 35 g carbohydrate, 4 g fiber, 2 g protein.

Directions

  1. 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

Nutritional Facts

1 serving (1 cup) equals 166 calories, 3 g fat (2 g saturated fat), 11 mg cholesterol, 39 mg sodium, 35 g carbohydrate, 4 g fiber, 2 g protein.

Reviews for Pineapple Carrot Salad

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Reviewed Jun. 9, 2014

"Delightful salad. I didn't expect it to be this good but the flavors combine nicely. I took the liberty of adding slivered almonds and that worked well."

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