Thanks to Greek yogurt and plenty of fruits and veggies, this Lightened-Up Carrot and Raisin Salad is the perfect way to fuel your family through your busiest fall days!
If you saw yesterday’s recipe for my Whole Grain Cinnamon Raisin Pancake Poppers with Maple Glaze, then you already know about my love for California Raisins. Convenient and portable, they are a great choice for wholesome, healthy, on-the-go snacking. They also happen to be a great value: according to the USDA, raisins are the most economical dried fruit!
But sometimes it’s nice to mix things up a little bit and enjoy our raisins in new ways. That’s why I’m sharing a few healthy, easy, kid-friendly recipes this week that take advantage of this awesome food!
Carrots have always been one of my boys’ favorite veggies. And by adding some sweetness in the form of raisins and pineapple, I knew that my little ones would gobble up this side dish. It makes a great afternoon snack, but it’s even good enough to serve as dessert! And by replacing a classic mayo-based dressing with some plain Greek yogurt, I have eliminated the unhealthy fats and replaced them with an additional protein punch. Fruits, veggies, and protein in one dish! Sounds like a mom’s dream, right?
And the best news yet? You can prep this in advance and leave it to sit in your refrigerator until you’re ready to serve (just drain off any extra liquid). No last-minute rushing around the kitchen to throw dinner on the table as soon as you walk in the door from soccer practice, gymnastics, and that PTA meeting!
Here’s the quick and easy recipe! And if your family loves raisins as much as mine does, be sure to check back tomorrow for one more good-for-you treat that features California Raisins. In the meantime, you can visit www.loveyourraisins.com for more information about California Raisins and find them on Facebook at facebook.com/californiaraisins, where you can sign up to receive a California Raisins prize pack! Limited supply; while quantities last.
Lightened-Up Carrot and Raisin Salad
- 4 cups shredded carrots I like to make mine finely shredded by using the fine side of my box grater
- 1 15 ounce can crushed pineapple, with juice
- 1 cup raisins
- ¾ cup plain Greek-style yogurt
- 1 tablespoon sugar
- 1 teaspoon fresh lemon juice
- ¼ teaspoon salt
Chill carrots, pineapple, raisins, yogurt, and lemon juice in refrigerator for at least 1 hour.
Place pineapple (with juice) in a large bowl. Stir in sugar until it dissolves in the pineapple juice.
Add carrots, raisins, yogurt, lemon juice, and salt. Stir until just combined.
Refrigerate until ready to serve.
And don’t miss our favorite way to enjoy raisins for breakfast:
I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.