Carrot, Pineapple and Mango Salad | Midwest Living
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Carrot, Pineapple and Mango Salad

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Carrot, Pineapple and Mango Salad

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  • Makes: 6 servings
  • Prep 30 mins
  • Chill 30 mins

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Ingredients

  • 1/4 cup cider vinegar
  • 2 tablespoons sugar
  • 2 tablespoons orange juice
  • 2 tablespoons salad oil or olive oil
  • 2 cups very thinly sliced carrots (about 1 pound)
  • 1/2 cup sliced radishes
  • 1 cup cubed, peeled fresh pineapple or one 8-ounce can pineapple chunks (juice pack), drained
  • 1 cup cubed, peeled, pitted fresh mango
  • 2 tablespoons snipped fresh cilantro
  • 1/4 cup coarsely chopped honey-roasted peanuts

Directions

  1. Whisk vinegar, sugar, orange juice, and oil together in a medium bowl. Add carrots and radishes; mix well. Cover and refrigerate at least 30 minutes or up to 8 hours, tossing occasionally. Add fruit and cilantro; toss to mix. Transfer to a serving dish. Top with chopped peanuts just before serving. Makes 6 servings.

Nutrition Facts

(Carrot, Pineapple and Mango Salad)

Servings Per Recipe 6, Pyridoxine (Vit. B6) (mg) 0, Niacin (mg) 1, Folate (µg) 20, Fat, total (g) 7, Potassium (mg) 284, carb. (g) 19, sodium (mg) 33, iron (mg) 1, calcium (mg) 20, vit. A (RE) 0, chol. (mg) 0, Riboflavin (mg) 0, Cobalamin (Vit. B12) (µg) 0, cal. (kcal) 136, vit. C (mg) 21, sugar (g) 14, Thiamin (mg) 0, pro. (g) 2, vit. A (IU) 12196, sat. fat (g) 1, Monosaturated fat (g) 3, Polyunsaturated fat (g) 2, fiber (g) 3

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