Carrot Salad

1 pound carrots, shredded (3 cups shredded)
1 cup pineapple, finely chopped
1/2 cup raisins
4 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:  Exchanges per serving:* 
Calories:  109      Starch/Bread 0
Total fat:  1 gram (4% of calories)   Lean Meat 0
Saturated fat:  trace     Vegetable 1 1/2
Cholesterol:  1 mg     Fruit 1
Sodium:  40 mg      Non-fat Milk 0
Carbohydrate:  26 grams (88% of calories)  Fat 0
Protein:  2 grams (8 % of calories)   Other Carbohydrate 0
Dietary fiber: 3 grams

Filed under: Recipes

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