Hawaiian Carrot Salad

Serves: 6
Total Calories: 482


1 pound carrot coarsely shredded (about 4 cups)
1 (15-ounce) can pineapple tidbit in juice, drained and juice reserved
1 cup raisins
3/4 cup coconut flaked
1 cup mayonnaise
1 cup cashew nuts chopped


In a medium bowl, mix carrots, pineapple, raisins and coconut.

In a small bowl, mix mayonnaise and 1 tablespoon of the pineapple juice until blended. Pour over carrot mixture and toss to coat. Cover and chill for 2 hours. Save remaining pineapple juice for another use.

To serve, stir in 3/4 cup of the cashews. Place in a lettuce-lined serving bowl if desired. Sprinkle with remaining cashews.

"Chopped peanuts can be substituted for the cashews if you prefer."

Nutritional Facts:

Serves: 6
Total Calories: 482
Calories from Fat: 312

This Hawaiian Carrot Salad recipe is from the Express Lane Recipes Cookbook. Download this Cookbook today.

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