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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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With the sunflower kernels and a peanutty dressing, this is a new twist on carrot-raisin salad. My family loves this delightfully different combination, and I'm positive your family will, too.—Tami Escher, Dumont, Minnesota Ingredients:
2 cups shredded carrots |
1 can (8 ounces) crushed pineapple, drained |
1/4 to 1/2 cup raisins |
1/4 to 1/2 cup sunflower kernels |
1/4 cup salted peanuts |
1/4 cup peanut butter |
1/4 cup vanilla yogurt |
1/4 cup mayonnaise |
1/8 teaspoon salt |
lettuce leaves |
Directions:
1. In a bowl, toss the carrots, pineapple, raisins, sunflower kernels and peanuts. In a small bowl, combine the peanut butter, yogurt, mayonnaise and salt; mix well. Pour over carrot mixture and stir gently to coat. Serve in a lettuce-lined bowl. Yield: 4 servings.
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