Carrot and raisin sunshine salad

Serve this salad in lettuce cups as a fun afternoon tea snack.
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Shredded carrot and raisins in a white bowl
V Vegetarian SF Soy free NF Nut free GF Gluten free FS Fish and shellfish free EF Egg free Snack
Ingredients
Serves
people
Method
  1. Place carrot, sultanas and drained pineapple in a bowl and mix until well combined.
  2. Top with yoghurt and serve.


Recipe tips

  • Serve as a side salad with the main meal.
  • Serve in lettuce cups for a fun afternoon tea snack.
  • Add some of the natural pineapple juice for texture if required.

Each serve provides

Food group Children’s serves
Vegetables 1 children’s serve
milk/alternatives (yoghurt) ¼ children’s serve
The nutritional information provided is based on the exact ingredients and method as shown. Any variation/s to the ingredients or method may alter the nutritional outcome.

Allergy information

This recipe does not account for potential contamination that may occur through manufacturing and processing. Ingredients in this recipe may still have precautionary allergen food labelling (e.g. “may contain traces of”).

When preparing this recipe, it is important to:

  • double-check the label of ingredients every time you make it
  • prevent any contamination during preparation, cooking and serving.

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Recipe adapted with permission from Cooking for kids with food allergy, Department of Nutrition and Food Service, Royal Children’s Hospital, Melbourne.

Written and reviewed by dietitians and nutritionists at Nutrition Australia, with support from the Victorian Government.

 
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