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Hawaiian Peanut-Carrot Salad

Categories: Kwanzaa, Vegetarian
Type: Salads

This colorful salad combines nuts, fruit, and carrots for a healthy treat.

Serves: Serves: 6 (3/4 cup)


  • 3 cups shredded carrots
  • 1/2 cup raisins
  • 1/4 cup (1 ounce) chopped dry-roasted peanuts
  • 1 cup (one 8-ounce can) crushed pineapple, packed in fruit juice, undrained
  • 1/2 cup Kraft fat-free mayonnaise
  • 2 tablespoons Peter Pan reduced-fat peanut butter

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  1. In a large bowl, combine carrots, raisins, and peanuts.
  2. In a medium bowl, combine undrained pineapple, mayonnaise, and peanut butter. Add pineapple mixture to carrot mixture. Mix well to combine.
  3. Cover and refrigerate for at least 15 minutes. Gently stir again just before serving.
  • To plump up raisins without "cooking," place in a glass measuring cup and microwave on HIGH for 20 seconds. If you don't have the time (or the right appliance) to shred your own fresh carrots, don't skip this recipe-buy them already shredded and packaged in your grocer's veggie department! It may cost a little more, but your good health is worth it.

excerpted from:

From COOKING HEALTHY ACROSS AMERICA by JoAnna Lund. Used by arrangement with Perigee, a member of Penguin Group (USA) Inc. Copyright © 2000 by Healthy Exchanges, Inc.

If you'd like to buy this book, click here or on the book cover.

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