NEW Recipes from the August Issue

It's time to take it outside. We're sharing recipes that are best served al fresco with friends. Salute summer, from drinks to dessert, with the latest recipes from Better Homes and Gardens.

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DIY Drink Stations

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Popular in Food

Carrot, Fruit, and Spinach Salad

This tossed salad with an orange-yogurt dressing will stay fresh and crisp for two to three days if refrigerated in a tightly sealed container.

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  • Makes: 4 servings
  • Prep: 15 mins
  • Chill: 4 hrs to 72 hrs

Carrot, Fruit, and Spinach Salad

Ingredients

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.

Nutrition Facts (Carrot, Fruit, and Spinach Salad)

    Per serving:
  • 164 kcal cal.,
  • 5 g fat
  • (1 g sat. fat,
  • 2 mg chol.,
  • 61 mg sodium,
  • 28 g carb.,
  • 4 g fiber,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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