Ingredients
16 oz bag carrots
1 cup pineapple, sliced cut into chunks
6 oz plain non-fat Greek yogurt
2 tbsp pineapple juice
2 tbsp lemon juice
1 tbsp honey
⅓ cup California raisins
Procedure
1
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.
CategorySalads and DressingsCooking MethodBake
Ingredients
Ingredients
16 oz bag carrots
1 cup pineapple, sliced cut into chunks
6 oz plain non-fat Greek yogurt
2 tbsp pineapple juice
2 tbsp lemon juice
1 tbsp honey
⅓ cup California raisins