Fresh Ginger Carrot Salad |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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I created this salad as an alternative to the mayonnaise, raisin and carrot salad my mom used to make. I had some leftover ginger and really liked the fresh taste, relates Lauri Cherian of Scott Depot, West Virginia. I have a sweet tooth, and this salad quenches it! Ingredients:
2 cans (8 ounces each) crushed pineapple, undrained |
3-1/2 cups shredded carrots |
1 cup raisins |
3/4 cup flaked coconut |
1/2 cup chopped walnuts |
1-1/2 cups fat-free plain yogurt |
2 teaspoons minced fresh gingerroot |
Directions:
1. Drain crushed pineapple, reserving 3 tablespoons juice. In a bowl, combine the pineapple, carrots, raisins, coconut and walnuts. Combine the yogurt, ginger and reserved pineapple juice. Pour dressing over carrot mixture; toss gently to coat. Refrigerate for at least 1 hour. Yield: 6 servings.
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