Carrot Pineapple Salad

5 cups carrots, grated
1/2 cup raisins or dried cranberries
1 cup pineapple chunks, packed in their own juice, drained
2 tablespoons white or apple cider vinegar
1 tablespoon brown sugar
1/4 teaspoon cinnamon

In a bowl, mix together grated carrots and raisins; set aside.
In a blender, puree pineapple, vinegar, sugar, and cinnamon
until smooth. Pour over carrot mixture; mix well. Chill for 30
minutes and serve. Makes 12 (1/2 cup) servings.

Variations:
• Use 1/4 teaspoon crushed oregano instead of the cinnamon.
• Purchase a larger can of pineapple and add pineapple
chunks to the salad with the raisins.
• If no blender is available to make the dressing, try yogurt or
reduced-fat mayonnaise for dressing instead. Or mix 1 cup of
the juice from the pineapple with the cinnamon, vinegar, and
brown sugar to make the dressing — then add the pineapple
chunks to the salad.

Health Hint
• Raw carrots are often better accepted by picky eaters than cooked carrots.

This salad is a good source of fiber as well as being a fun change from
green salad with a meal.

About denisegdias

Love to sew, quilt and spend time outside in my garden, and spend time with my family and pets

Posted on March 22, 2013, in Denise's Delightful Dishes and tagged , , , , , , , . Bookmark the permalink. Leave a comment.

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