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Carrot and Raisin Salad

  • 2servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B1, B3, B6, C
MineralsCopper, Potassium, Iron, Phosphorus

Ingredients Jump to Instructions ↓

  1. 2 cups 220g / 7.8oz Carrots - grated

  2. 1/2 cup 99g / 3 1/2oz Crushed pineapple (no sugar)

  3. 2 tablespoons 30ml Raisins

  4. 1 tablespoon 15ml Lemon juice

  5. 1/4 cup 59ml Low-fat yogurt

  6. 2 tablespoons 30ml Reduced-calorie mayo

  7. 1 Equal (sweetener)

  8. 2 teaspoons 10ml Coconut - shredded

Instructions Jump to Ingredients ↑

  1. In medium bowl, combine carrots, pineapple, raisins and lemon juice.

  2. 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.

  3. Just before serving, toss again and sprinkle with coconut.

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