Fresh Ginger Carrot Salad Recipe

  • 2 (8 ounce) cans crushed pineapple, undrained
  • 3 1/2 cups shredded carrots
  • 1 cup raisins
  • 3/4 cup flaked coconut
  • 1/2 cup chopped walnuts
  • 1 1/2 cups fat-free plain yogurt
  • 2 teaspoons minced fresh gingerroot
  1. Drain crushed pineapple, reserving 3 tablespoons juice. In a bowl, combine the pineapple, carrots, raisins, coconut and walnuts. Combine the yogurt, ginger and reserved pineapple juice. Pour dressing over carrot mixture; toss gently to coat. Refrigerate for at least 1 hour.