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Carrot, Pineapple, and Mango Salad

Toss this colorful blend of carrots, radishes, pineapple, and mango with orange-vinaigrette then sprinkle with honey-roasted peanuts for crunch. Serve the fresh fruit and vegetable side salad recipe at a cookout as a go-along for grilled meats.

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4.0 by 4 people
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  • Makes: 6 servings
  • Prep: 30 mins
  • Chill: 30 mins

Carrot, Pineapple, and Mango Salad

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)

  • Per serving:
  • 136 kcal cal.,
  • 7 g fat
  • (1 g sat. fat,
  • 2 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 0 mg chol.,
  • 33 mg sodium,
  • 19 g carb.,
  • 3 g fiber,
  • 14 g sugar,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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