Carrot & Raisin Salad
Yield
servingsPrep
15 minCook
?Ready
75 minLow Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
carrots
grated |
|
| ½ | cup |
pineapple
crushed, unsweetened |
*
|
| 2 | tablespoons |
raisins, seedless
|
|
| 1 | tablespoon |
lemon juice
|
|
| ¼ | cup |
yogurt, low-fat
|
|
| 2 | tablespoons |
mayonnaise, light
|
|
| 1 | package |
artifical sweetener
|
* |
| 2 | teaspoons |
coconut
shredded |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
carrots
grated |
|
| 118 | ml |
pineapple
crushed, unsweetened |
*
|
| 3E+1 | ml |
raisins, seedless
|
|
| 15 | ml |
lemon juice
|
|
| 59 | ml |
yogurt, low-fat
|
|
| 3E+1 | ml |
mayonnaise, light
|
|
| 1 | package |
artifical sweetener
|
* |
| 1E+1 | ml |
coconut
shredded |
*
|
Directions
In medium bowl, combine carrots, pineapple, raisins and lemon juice.
Using a wire whisk-in small bowl combine remaining ingredients except coconut; pour over carrot mixture and toss until well coated.
Cover bowl with plastic wrap and refrigerate for at least 1 hour.
Just before serving, toss again and sprinkle with coconut.
