Carrot, Fruit, and Spinach Salad

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Carrot, Fruit, and Spinach Salad

Prep Time: 15 minutes

 

Ingredients

 

2 medium carrots, peeled

1 1/2 cups fresh pineapple chunks or one 15-ounce can

pineapple chunks, drained

1/4 cup raisins

1/4 cup pecan pieces

1/2 cup plain low-fat yogurt

1 tablespoon frozen orange juice concentrate, thawed

1 medium white or yellow peach or nectarine

1 1/2 cups torn spinach or sorrel leaves

 

Directions:

 

1. Using a vegetable peeler, cut carrots lengthwise

into thin strips (you should have about 2 cups). In a

medium bowl combine carrot strips, pineapple chunks,

raisins, and pecan pieces. Stir together yogurt and

orange juice concentrate. Stir yogurt dressing into

carrot mixture. Cover and chill at least 4 hours or up

to 3 days.

2. Cut peach or nectarine into thin wedges and toss

with carrot salad. Serve on plates lined with spinach

or sorrel leaves. Makes 4 side-dish servings.

 

Nutritional facts per serving

 

calories: 164 , total fat: 5g , saturated fat: 1g ,

cholesterol: 2mg , sodium: 61mg , carbohydrate: 28g ,

fiber: 4g , protein: 4g , vitamin C: 43% , calcium: 8%

, iron: 9% , fruit: 1.5diabetic exchange , vegetables:

1diabetic exchange , fat: 1diabetic exchange

 

 

 

 

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