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No-Cook or Other
1 12 oz bag(s)dried cranberries
1 2lb bag(s)baby cut carrots
2 20 oz can(s)pineapple, crushed
1 Tbspcider vinegar
1/2 lbchopped walnuts
How to Make Carrot and Cranberry Salad with Pineapple
- Divide carrots into 3 different portions. Place in blender and fill with water. Pulse until desired size.
- Toss cranberries, carrots, and pineapple together; set aside.
- Stir together mayonnaise, vinegar, salt and add to carrot mixture.
- Refrigerate. Add walnuts when ready to serve.
About Carrot and Cranberry Salad with Pineapple
Main Ingredient: Vegetable
Regional Style: American