Ingredients

2 (8 ounce) cans crushed pineapple, undrained
3 1/2 cups shredded carrots
1 cup raisins
3/4 cup flaked coconut
1/2 cup chopped walnuts
1 1/2 cups fat-free plain yogurt
2 teaspoons minced fresh gingerroot

Directions

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.