Carrot-raisin salad (low fat)

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

Similar recipes