Almonds and sunflower kernels give a pleasing crunch to this speedy variation on traditional carrot-raisin salad. If you prefer a nuttier flavor, use 1/2 cup of sunflower kernels instead of 1/3 cup. —Barb Hunter, Ponder, Texas
- 3 cups shredded carrots
- 2 cups unsweetened crushed pineapple, drained
- 1/2 cup golden raisins
- 1/3 cup mayonnaise
- 1/2 cup sliced almonds
- 1/3 cup unsalted sunflower kernels
- In a large serving bowl, combine the carrots, pineapple and raisins. Stir in mayonnaise. Cover and refrigerate until serving. Just before serving, add almonds and sunflower kernels; toss to coat. Yield: 5 servings.
Originally published as Sunny Carrot Salad in Taste of Home August/September 2005, p 29
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