Pineapple Carrot Salad
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"This is a simple yet delicious recipe. For extra richness, mayonnaise may be substituted for the yogurt and salt."
Original recipe yield: 4 to 6 servings.
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INGREDIENTS:
- 1/2 cup raisins
- 2 cups pineapple tidbits, drained
- 1 pound carrots, grated
- 1 cup pineapple yogurt
- 2 tablespoons white sugar
- 1/8 teaspoon salt
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DIRECTIONS:
- Soak raisins in hot water for 30 minutes. Drain and dry.
- In a mixing bowl, combine the raisins, pineapple and carrots.
- Mix together the yogurt, sugar and salt. Add to carrot mixture; mix well, cover and refrigerate.
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