Tropical Carrot Salad

Mar 25 2015

A sunny salad full of flavor to welcome spring weather. Recipe courtesy of

Serves 6 

Dietitian's Tip: 

Make this a DASH meal with baked or grilled chicken and fresh asparagus. Try other seasonal, frozen fruits or fruits preserved in light syrup as colorful additions. 


2 cups shredded carrots (2-3 carrots)
1 cup unsweetened pineapple tidbits, drained
3⁄4 cup raisins
1⁄4 cup low-fat plain yogurt
1⁄4 cup sunflower seeds or slivered almonds 


1. In a medium serving bowl, combine carrots, pineapple and raisins.
2. Stir in yogurt and nuts or seeds. Cover and refrigerate until serving.
3. Refrigerate leftovers within 2 hours. 

Nutrition Information: 

Per serving: 140 calories, 3 g total fat, 0 g saturated fat, 26 g carbohydrates, 2 g protein, 3 g fiber, 40 mg sodium, 355 mg potassium, 16 mg magnesium, 47 mg calcium.