- 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
Reviews for Sunny 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
Sort By :
Reviewed Jun. 12, 2014
It needs flavoring - it's rather bland. I omitted the almonds & reduced the mayo amount.
Reviewed May. 27, 2012
I make this recipe often. I do however eliminate the nuts and sunflower seeds.