Publisher Photo
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 2 cups shredded carrots
  • 1 can (8 ounces) crushed pineapple, drained
  • 1/4 to 1/2 cup raisins
  • 1/4 to 1/2 cup sunflower kernels
  • 1/4 cup salted peanuts
  • 1/4 cup peanut butter
  • 1/4 cup vanilla yogurt
  • 1/4 cup mayonnaise
  • 1/8 teaspoon salt
  • Lettuce leaves

Directions

In a bowl, toss the carrots, pineapple, raisins, sunflower kernels and peanuts. In a small bowl, combine the peanut butter, yogurt, mayonnaise and salt; mix well. Pour over carrot mixture and stir gently to coat. Serve in a lettuce-lined bowl. Yield: 4 servings.
Originally published as Nutty Carrot Salad in Taste of Home February/March 2000, p44

Nutritional Facts

1 cup: 410 calories, 29g fat (5g saturated fat), 7mg cholesterol, 344mg sodium, 32g carbohydrate (25g sugars, 5g fiber), 10g protein.

  • 2 cups shredded carrots
  • 1 can (8 ounces) crushed pineapple, drained
  • 1/4 to 1/2 cup raisins
  • 1/4 to 1/2 cup sunflower kernels
  • 1/4 cup salted peanuts
  • 1/4 cup peanut butter
  • 1/4 cup vanilla yogurt
  • 1/4 cup mayonnaise
  • 1/8 teaspoon salt
  • Lettuce leaves
  1. In a bowl, toss the carrots, pineapple, raisins, sunflower kernels and peanuts. In a small bowl, combine the peanut butter, yogurt, mayonnaise and salt; mix well. Pour over carrot mixture and stir gently to coat. Serve in a lettuce-lined bowl. Yield: 4 servings.
Originally published as Nutty Carrot Salad in Taste of Home February/March 2000, p44

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nigols User ID: 6143871 72252
Reviewed Nov. 20, 2012

"I used Greek yogurt instead of vanilla,low fat mayo no salt only because I have cut down on salt , and baby lettuce leaves really tasty."

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