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Carrot, Fruit, and Spinach Salad
Ingredients
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2
medium carrots, peeled
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1 1/2
cups fresh pineapple chunks or one 15-ounce can pineapple chunks, drained
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1/4
cup raisins
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1/4
cup pecan pieces
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1/2
cup plain low-fat yogurt
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1
tablespoon frozen orange juice concentrate, thawed
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1
medium white or yellow peach or nectarine
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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.
Nutrition Facts
(Carrot, Fruit, and Spinach Salad)
- Servings Per Recipe 4,
- Calories 164,
- Protein (gm) 4,
- Carbohydrate (gm) 28,
- Fat, total (gm) 5,
- Cholesterol (mg) 2,
- Saturated fat (gm) 1,
- Dietary Fiber, total (gm) 4,
- Vitamin A (IU) 4956,
- Vitamin C (mg) 25,
- Sodium (mg) 61,
- Calcium (DV %) 81,
- Iron (DV %) 2,
- Vegetables () 1,
- Fruit () 2,
- Fat () 1,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
Looks like just what the doctor ordered. I need foods that can be prepared a day or more ahead of time for a wedding. This salad looks pretty and sounds tasty and easy to prepare. Will make it now to see just how good it really is.
7/30/2010 11:53:16 AM Report Abuse