This salad is a fun spin on regular carrot-raisin salad. Thanks to the addition of blueberries, it turns a bright bluish-purple!
- 2 cups shredded carrots
- 2 cups canned crushed pineapple
- 1 cup freeze-dried blueberries
- 1/4 cup vanilla non-dairy yogurt
- 1 teaspoon cinnamon
- Stir all the ingredients together in a large bowl. Cover and chill until ready to serve.
Note: If you have young toddlers, you can steam the carrots first so they are tender instead of crunchy.