Carrot Coconut Salad

★★★★★ 1 Review
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By Pat Duran
from Las Vegas, NV

This is another recipe from my cookbook #2.Also was posted in the Times Newspaper. 1986. Where I worked as food editor.

serves 4 to 6
prep time 15 Min
method Refrigerate/Freeze

Ingredients

  • 1 c
    angel flaked sweetened coconut
  • 2 c
    shredded raw carrots
  • 11 oz
    can mandarin orange segment, drained
  • 1 c
    pineapple tid-bits, drained
  • 1 Tbsp
    fresh lemon juice
  • 1/2 c
    salad dressing
  • 1/2 c
    coconut milk
  • 2 tsp
    honey
  • 1/4 c
    raisins, golden or dark or dried cherries or crasins, optional
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How To Make

  • 1
    In a large bowl add the coconut, carrots, orange segments and pineapple;set aside. In a large measuring cup combine the lemon juice, salad dressing,honey and coconut milk and a pinch of salt if desired.Whisk these ingredients until well blended. Pour over carrot mixture and coat evenly with dressing. Chill until very cold, about 3 hours.Stir before serving.
  • 2
    Serve on lettuce leaf if desired, and sprinkle top with raisins,nuts or other garnish. if desired
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