In this recipe, it calls for fresh, minced ginger. You can find ginger in the produce section of your grocery store. It should be peeled before it is added to your salad. The easiest way to peel ginger is to use a spoon and scrape off the outer coating. You will also need to grate your carrots. You can do this by putting them into a food processor or using a box grater after peeling them and removing the ends.
2 cups unsweetened, crushed pineapple (drain, but reserve juice)
3 1/2 cups grated carrots
1 cup raisins (you can use golden or regular)
3/4 cup sweetened, shredded coconut
1/2 cup chopped walnuts
1 1/2 cup plain, fat-free yogurt
2 tsp. minced fresh gingerroot
Combined drained pineapple, carrots, raisins, coconut and walnuts. In a small bowl, whisk together the yogurt, minced ginger and 3 tablespoons of the pineapple juice. Stir into carrot mixture. Chill for at least one hour in a covered container.
This will serve 6 people.
Cooking for Two 