July 18, 2016
Salads, Nuts/Seeds, Fruit,
Vegetables, Carribbean, 5 Ingredients Or Less, Budget-Friendly, Easy/Beginner Cooking, No-Cook, Entertaining, Ladies Luncheon, Summer, Hand Mix/Whisk, Refrigerator, Gluten-Free, No Eggs, Vegetarian, Kosher Dairy more
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"Found @ Taste of Home, this recipe was entered here for play in Culinary Quest #3 (Bahamas Region) & amended slightly by me to cater to our preferences. A classic carrot-pineapple salad may well be the most universally popular salad of its genre, but even moreso in the Caribbean where tropical fruits abound & can be combined w/carrot as variations of the theme. This carrot salad using pina colada yogurt, pineapple & cashew nuts easily becomes a variation when muskmelon is used as the tropical fruit for example. I cannot imagine how this no-cook recipe could be any easier since all you do is mix it, chill it & then ENJOY it!"
In a large bowl, combine carrots, pineapple, yogurt & cashew nuts. Toss gently to coat w/the yogurt. Chill until ready for use. Then squeeze lime juice over the salads before serving if desired.
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What a truly delightful new twist on carrot salad! I used lime and thought it added a wonderful new demotion to an already yummy carrot salad. Thinking next time I would like to try macadamia nuts in place of cashew just for fun. Thanks for the post.