Carrot Pineapple Salad

Carrot Pineapple Salad

This salad is a fun spin on regular carrot-raisin salad. Thanks to the addition of blueberries, it turns a bright bluish-purple!

Ingredients:

  • 2 cups shredded carrots
  • 2 cups canned crushed pineapple
  • 1 cup freeze-dried blueberries
  • 1/4 cup vanilla non-dairy yogurt
  • 1 teaspoon cinnamon
  1. 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.

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