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
Total TimePrep/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.
Nutrition Facts3/4 cup: 343 calories, 21g fat (2g saturated fat), 5mg cholesterol, 106mg sodium, 38g carbohydrate (27g sugars, 5g fiber), 5g protein.
Originally published as Sunny Carrot Salad in Taste of Home August/September 2005
Jun 12, 2014
It needs flavoring - it's rather bland. I omitted the almonds & reduced the mayo amount.
May 27, 2012
I make this recipe often. I do however eliminate the nuts and sunflower seeds.