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Sunny Carrot Salad

 Sunny Carrot Salad
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
5 ServingsPrep/Total Time: 10 min.


  • 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.
Nutritional Facts: 1 serving (3/4 cup) equals 343 calories, 21 g fat (2 g saturated fat), 5 mg cholesterol, 106 mg sodium, 38 g carbohydrate, 5 g fiber, 5 g protein.