Carrot-raisin salad (low fat)
5 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | larges | Carrots, shredded (2-1/2 |
| Cups) | ||
| 1 | medium | Stalk celery, sliced (1/2 |
| Cup) | ||
| ½ | cup | Raisins |
| ¼ | cup | Fat-free mayonnaise or |
| Salad | ||
| Dressing | ||
| ¼ | cup | Plain or lemon fat-free |
| Yogurt | ||
| 1 | teaspoon | Sugar |
| 1 | teaspoon | Lemon juice |
| Salad greens, if desired | ||
| 1 | Serving: 90 calories (0 | |
| Calories | ||
| From fat); 0 g fat (0 g | ||
| Saturated); 0 mg | ||
| Cholesterol; 130 mg | ||
| Sodium; 23 g carbohydrate | ||
| (3 g | ||
| Dietary fiber); 2 g | ||
| Protein. | ||
| © Betty Crocker, 1997 | ||
Directions
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