Pineapple Carrot Salad Recipe
- 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
- 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.
1 cup: 166 calories, 3g fat (2g saturated fat), 11mg cholesterol, 39mg sodium, 35g carbohydrate (30g sugars, 4g fiber), 2g protein.
Reviews for Pineapple Carrot Salad
"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."