Shredded Carrot Salad

15m

1/3 cup
craisins
Juice
from one can of pineapple chunks
1/2 lb
carrots, shredded
1/3 cup
pineapple chunks, chopped
1/3 cup
sliced almonds
1/2 cup
yogurt

This salad is best the day it is made. If there are leftovers toss them into a muffin mix for breakfast muffins.

  1. Add craisins to a small bowl with just enough pineapple juice from the can to cover the craisins. Let sit for about 10 minutes, until plump.

  2. While crasins are becoming tender, peel and shred carrots. Add shredded carrots to a large mixing bowl with strained and chopped pineapple chunks, sliced almonds, and yogurt.

  3. Strain craisins and add to the mixing bowl. Stir all ingredients to combine well.

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