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: 62 Christmas Potluck Sides for 12 or More
- 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 for Pineapple Carrot Salad
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review