Name: Carrot, Pineapple and Mango Salad
Prep time: 30 min
Ingredients: ¼ 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); ½ 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; ¼ cup coarsely chopped honey-roasted peanuts

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.

Carrot, Pineapple and Mango Salad

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