Pineapple-Coconut-Carrot Salad with Coriander Dressing
1/2 lb. carrots, grated
1 15-oz. can pineapple (in its own juice), drained
1/4 c. sliced red onions
1 c. shredded dried unsweetened coconut
2 T. raisins
1 1/2 T. raw honey
1 recipe Coriander Dressing (recipe follows)
Poppy seeds for garnish, if desired
1. In a large salad bowl combine carrot, pineapple, coconut and honey.
2. Make Coriander Dressing. Pour dressing over carrot mixture; toss to coat.
3. Garnish with poppy seeds if desired.
4. Serve immediately or cover and refrigerate up to 2 hours.
Dressing Ingredients and Instructions: In a small bowl whisk together 1/2 c. mayonnaise, 1/2 c. sour cream, 2 T. milk; 2 t. dried coriander (crushed) and 1 t. honey.
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