carrot and cranberry salad with pineapple

Name: Carrot and Cranberry Salad with Pineapple
Prep time: 10 min
Yield: 10
Cuisine: American
Ingredients: 1 12 oz bag(s) dried cranberries; 1 2lb bag(s) baby cut carrots; 2 20 oz can(s) pineapple, crushed; 1/3 cup(s) mayonnaise; 1 tablespoon(s) cider vinegar; 1/4 teaspoon(s) salt; 1/2 pound(s) chopped walnuts

2 Pinches

Julie McGlone

Shamong, NJ

Updated on Sep 19, 2016

Tasty way to get your vitamins, Refreshing side dish to lighten your meal.

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prep time 10 Min

cook time

method No-Cook or Other

yield 10 serving(s)

Ingredients

1 12 oz bags dried cranberries
1 2lb bags baby cut carrots
2 20 oz cans pineapple, crushed
1/3 cup mayonnaise
1 tablespoon cider vinegar
1/4 teaspoon salt
1/2 pound chopped walnuts

How To Make carrot and cranberry salad with pineapple

Step 1

Divide carrots into 3 different portions. Place in blender and fill with water. Pulse until desired size.

Step 2

Toss cranberries, carrots, and pineapple together; set aside.
Step 3

Stir together mayonnaise, vinegar, salt and add to carrot mixture.
Step 4

Refrigerate. Add walnuts when ready to serve.
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