Yield: 5 Servings
Measure | Ingredient |
---|---|
3 larges | Carrots, shredded (2-1/2 |
\N \N | Cups) |
1 medium | Stalk celery, sliced (1/2 |
\N \N | Cup) |
½ cup | Raisins |
¼ cup | Fat-free mayonnaise or |
\N \N | Salad |
\N \N | Dressing |
¼ cup | Plain or lemon fat-free |
\N \N | Yogurt |
1 teaspoon | Sugar |
1 teaspoon | Lemon juice |
\N \N | Salad greens, if desired |
1 \N | Serving: 90 calories (0 |
\N \N | Calories |
\N \N | From fat); 0 g fat (0 g |
\N \N | Saturated); 0 mg |
\N \N | Cholesterol; 130 mg |
\N \N | Sodium; 23 g carbohydrate |
\N \N | (3 g |
\N \N | Dietary fiber); 2 g |
\N \N | Protein. |
\N \N | © Betty Crocker, 1997 |
PREP: 15 minutes Makes 5 servings, ½ cup each 1. Mix all ingredients except salad greens.
2. Serve on salad greens. Cover and refrigerate any remaining salad.
Posted to MM-Recipes Digest by marlene <dwillson@...> on Auguday,, st 20, 199