Have you ever ordered a salad from a fast food establishment thinking it was one of the healthiest options in the menu? I have.
While we don’t eat out often, much less if the place has a drive-through, every month or two my husband and the kids enjoy Chick-Fil-A. Don’t get me started about the germs in the “play” area–that’s another story.
I once tried the carrot raisin salad thinking it would be a healthy option with my grilled chicken sandwich. It was so good, I wondered what the heck was in the salad?
So, the inquisitive foodie in me began to google look alike recipes and found the nutritional information on their site. I was disappointed by what I found.
Ingredients I try to avoid at all costs (like high fructose corn syrup, “spice” and calcium dysodium EDTA) were in my delicious salad! I knew it was too good to be true!
The recipes that I found to “make it homemade” weren’t any better. They were also made with mayonnaise, sugar and even corn syrup (a couple).
Aren’t salads supposed to be healthy? I like salads but I love raisins. I make killer whole-wheat cinnamon rolls (sometimes with raisins), a delicious raisin vinaigrette, out of this world oatmeal raisin cookie dough bites and amazing cinnamon raisin fruit roll ups! Of course, you know I had to make my own version–a healthy version.
What would I substitute mayonnaise for? Plain Greek yogurt of course! High in protein, low in fat (0% if you use non-fat) and rich in calcium… you just can’t go wrong with it! I use it in my MOMables menus all the time and in my kid’s school lunches.
Next, I had to make sure that I could still achieve that sweet taste and crazy good “juice” found in the little black cup. My challenge is to use real ingredients while making sure it remained true to the original.
I know that once you try my version, you will be thankful I ate carrot raisin salad for a week! Paired with some nitrate-free organic ham and round whole-wheat crackers… it’s also the perfect school lunch!
- 16oz bag carrots
- 1 cup pineapple, sliced cut into chunks
- 6oz plain non-fat Greek yogurt
- 2 Tablespoons pineapple juice
- 2 Tablespoons lemon juice
- 1 Tablespoon honey
- ⅓ cup California raisins
- Finely shred carrots by hand or in a food processor.
- If using fresh pineapple, slice skin off the sides and cut into slices. Remove core and then cut rings into small bite sized pieces.
- In a bowl, mix yogurt, pineapple juice, lemon juice and honey.
- Toss shredded carrots, pineapple chunks and raisins into the bowl. Mix well to combine all ingredients.
- Chill in the refrigerator for at least 1 hour.
Here is the nutritional data comparison. I’ll let you be the judge of the recipe.