Pina Colada Carrot-Pineapple Salad (Bahamas)
Created by TwisSis on July 18, 2016
- Servings: 4
- Prep Time: 10m
- Cook Time: 0m
- Recipe #24426
Ingredients
- 10 ounces carrots, julienned (See hint in Prep Steps)
- 1 cup pineapple, diced (fresh)
- 6 ounces whole-milk yogurt (pina colada flavor)
- 1/3 cup cashew nuts, salted (dry roasted & coarsely chopped
- 1 lime, whole (fresh lime, cut in wedges, optional to serve)
How to Make
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Step 1: 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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NOTE #1 - Diabetic Exchanges = 1 starch, 1 vegetable & 1-1/2 fat
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NOTE #2 - Like another TOH recipe using pineapple that I entered a short time ago, this recipe is known to be a year-round favorite. Using fresh pineapple when in season is clearly the best choice, but for off-season occasions feel free to use a canned pineapple product that has been fully drained of all excess liquid.
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PREP HINT FOR CARROTS - I've learned my lessons well & found the best way to easily, safely & quickly prepare julienne carrots for salads - Use your zester! It works like a charm to get lovely thin strips of carrot for use in salads.