2 c. Shredded Carrots
1 can crushed Pineapple, drained
1/3 c. Raisins
1/3 c. Sunflower Kernels
1/4 c. Salted Peanuts
1/4 c. Peanut Butter
1/4 c. Vanilla Yogurt
1/4 c. Mayonnaise
1/8 t. Salt
1 1/2 c. torn Iceberg Lettuce
1 1/2 c. torn Romaine Lettuce
In a bowl, toss the carrots, pineapple, raisins, sunflower kernels, and peanuts. In a small bowl, combine the peanut butter, yogurt, mayonnaise and salt. Mix well. Pour over carrot mixture and stir gently to coat. Serve in lettuce-lined bowl.
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