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.

Carrot, Fruit, and Spinach Salad Enlarge Image
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3 users rated this recipe an average rating of 3.0
Makes:
4 servings
Prep:
15 mins
Chill:
4 hrs to 72 hrs
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Carrot, Fruit, and Spinach Salad

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.

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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