Carrot Salad Recipe
1 pound carrots, shredded (approx. 3 cups shredded)
3/4 cup pineapple, chopped or crushed
1/2 cup raisins
6 ounces plain lowfat yogurt
2 tablespoons fresh mint, chopped
2 tablespoons lemon juice
1 teaspoon honey
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cumin
Combine all ingredients in a large bowl and mix well. Cover and refrigerate for at least 2 hours.
Makes 6 Servings
Serving Size: 6 ounces
| nutrients per serving | |
|---|---|
| calories: | 114 |
| total fat: | trace (2% of calories) |
| saturated fat | trace |
| cholesterol: | 1 mg |
| sodium | 47 mg |
| carbohydrate: | 27 g (88% of calories) |
| protein: | 3 g (9% of calories) |
| fiber: | 3 g |
0 comments:
Post a Comment