Carrot Pineapple Salad
From www.EatRightAmerica.com and Whole Foods.Serves: 4
Preparation Time: 10 minutes
4 cups (440 g) grated carrots
1 1/2 cups (369 g) crushed pineapple, in own juice
3/4 cup (123 g) currants
1/2 cup (55 g) chopped pecans, reserving 1/4 cup
1/4 cup (20 g) unsweetened shredded coconut, reserving 2 tablespoons
1/4 teaspoon cinnamon
1/4 cup (37 g) Goji berries (optional)
1 teaspoon date sugar (optional)
Instructions: Combine all ingredients. Sprinkle with reserved pecans and coconut.
I am thinking ahead for holiday cooking and staying healthy as I can with new recipes. This looked really yummy and I will be printing this one out and trying it this next week. We love carrots of course and I keep crushed pineapple in the pantry... always have raisins and cranberries which will substitute for the currents, but I have to buy some new pecans. We keep walnuts and almonds only.
Seems simple enough!
For health and strength and daily Bread, We give you thanks, O Lord.
Check in tomorrow for another tasty treat.
Stacey Beth and Laurie"And whatever you do, whether in word or deed, do it all in the name of the Lord Jesus, giving thanks to God the Father through him." Colossians 3:17 –