Ingredients
2 cans (8 ounces each ) unsweetened crushed pineapple, undrained3-1/2 cups shredded carrots1 cup raisins3/4 cup sweetened shredded coconut1/2 cup chopped walnuts1-1/2 cups fat-free plain yogurt2 teaspoons minced fresh gingerroot
Preparation
Drain crushed pineapple, reserving 3 tablespoons juice. In a bowl, combine the pineapple, carrots, raisins, coconut and walnuts. Combine the yogurt, ginger and reserved pineapple juice. Pour dressing over carrot mixture; toss gently to coat. Refrigerate for at least 1 hour.
