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
total fat:trace (2% of calories)
saturated fattrace
cholesterol:1 mg
sodium47 mg
carbohydrate:27 g (88% of calories)
protein:3 g (9% of calories)
fiber:3 g


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