Recipe
Salad
Carrot and Apple Salad
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (8 oz) can pineapple tidbits | ||
| 3 c. grated carrots | ||
| 3 c. grated apples | ||
| ½ c. raisins | ||
| 1 (10.5 oz) package silken tofu | ||
| 2 tbsp. honey or maple syrup | ||
| ⅛ tsp. cinnamon | ||
| Chopped soy nuts, optional |
Directions
- In a blender, puree the tofu with 1/2 cup juice, honey and cinnamon until smooth.
- Drain pineapple tidbits, reserving juice. In a bowl, combine pineapple, carrots, apple and raisins.
- Measure 1/2 cup reserved pineapple juice. May need to add additional liquid (preferably fruit juice) to make 1/2 cup measure. Pour over salad and toss to coat well. If desired, top each serving with chopped soy nuts.
Nutrition facts
Servings
101 Calories per serving
Amounts Per Serving
- Total Fat: 1g
- Cholesterol: 0mg
- Sodium: 30mg
- Total Carbohydrates: 23g
- Protein: 3g
Daily Values
0%
Vitamin A 90%
0%
Vitamin C 8%
0%
Iron 4%
0%
Calcium 2%
Recipe Source:
Iowa Soybean Promotion Board