Healthy Carrot and California Raisin Salad
Better than Chick-Fil-A Carrot Raisin Salad.
- 1 16 oz bag carrots
- 1 cup pineapple, sliced cut into chunks
- 6 ounce plain non-fat Greek yogurt
- 2 tablespoons pineapple juice
- 2 tablespoons lemon juice
- 1 tablespoon honey
- 1/3 cup California raisins
Finely shred carrots by hand or in a food processor. If using fresh pineapple, slice skin off the sides and cut into slices. Remove core and then cut rings into small bite sized pieces. In a bowl, mix yogurt, pineapple juice, lemon juice and honey. Toss shredded carrots, pineapple chunks and raisins into the bowl. Mix well to combine all ingredients. Chill in the refrigerator for a least 1 hour. Serve.
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