Carrot and raisin salad ww
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Carrots; grated |
| ½ | cup | Crushed pineapple (no sugar) |
| 2 | tablespoons | Raisins |
| 1 | tablespoon | Lemon juice |
| ¼ | cup | Low-fat yogurt |
| 2 | tablespoons | Reduced-calorie mayo |
| 1 | pack | Equal (sweetener) |
| 2 | teaspoons | Coconut; shredded |
Directions
In medium bowl, combine carrots, pineapple, raisin,s and lemon juice.
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. Just before serving, toss again and sprinkle with coconut. 1 serving=2 vegetable, 1½ fat. 1 fruit ¼ milk 10 cal optional exchange 180 calories. 4 g protein; 5 g fat; 32 g CHO; 96 mg calcium, 196 mg sodium. 7 mg chol.