Rating: 3.5 stars
9 Ratings
  • 1 star values: 0
  • 2 star values: 2
  • 3 star values: 2
  • 4 star values: 4
  • 5 star values: 1

The sweet top notes in this salad make it a delicious match for grilled pork tenderloin or pork chops.

Barbara Lauterbach
Recipe by Cooking Light March 2007

Gallery

Credit: Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary

Yield:
6 servings (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine the first 3 ingredients in a large bowl. Combine oil and next 3 ingredients (through pineapple juice), stirring with a whisk. Add oil mixture to carrot mixture; toss well. Add parsley, salt, and pepper; toss well. Cover and chill.

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Nutrition Facts

130 calories; calories from fat 34%; fat 4.9g; saturated fat 0.4g; mono fat 2.8g; poly fat 1.5g; protein 1g; carbohydrates 22.7g; fiber 2.3g; iron 0.6mg; sodium 132mg; calcium 32mg.
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