SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Carrot, Pineapple, and Mango Salad

Makes: 6 servings
Prep 30 mins Chill 30 mins
Carrot, Pineapple, and Mango Salad
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,
  • cal. (kcal) 136,
  • Fat, total (g) 7,
  • chol. (mg) 0,
  • sat. fat (g) 1,
  • carb. (g) 19,
  • Monounsaturated fat (g) 3,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 3,
  • sugar (g) 14,
  • pro. (g) 2,
  • vit. A (RE) 0,
  • vit. A (IU) 12196,
  • vit. C (mg) 21,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 20,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 33,
  • Potassium (mg) 284,
  • calcium (mg) 20,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe