Carrot salad with fresh pineapple
August 7, 2002
MAKES 8 SERVINGS
1 package (12 ounces) fresh pineapple chunks with juice
1/2 cup mayonnaise
3 cups (16 ounces) already-shredded carrots
1/2 cup raisins
1/2 cup walnut pieces
Drain pineapple juice into large serving bowl. Set the pineapple chunks aside. Add mayonnaise to the pineapple juice and whisk well to blend.
Cut pineapple chunks in half and add them to the dressing. Coarsely chop the shredded carrots and add them to the pineapple chunks. Add the raisins. Stir well until all the carrots are covered with dressing. Stir in walnuts.
Nutrition facts per serving: 223 calories, 16 g fat, 2 g saturated fat, 5 mg cholesterol, 20 g carbohydrates, 2 g protein, 96 mg sodium, 3 g fiber
