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.
Recommended: 77 Tropical Recipes for a Taste-cation Anytime
VERIFIED BY Taste of Home Test Kitchen
- 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
Reviews forPineapple Carrot Salad
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
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."