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

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