Nutty Carrot Salad
With the sunflower kernels and a peanutty dressing, this is a new twist on carrot-raisin salad. My family loves this delightfully different combination, and I'm positive your family will, too.—Tami Escher, Dumont, Minnesota
Total TimePrep/Total Time: 20 min.
- 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
- 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.
Nutrition Facts1 cup: 410 calories, 29g fat (5g saturated fat), 7mg cholesterol, 344mg sodium, 32g carbohydrate (25g sugars, 5g fiber), 10g protein.
Originally published as Nutty Carrot Salad in Taste of Home February/March 2000
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