Carrot, Fruit, and Spinach Salad
medium carrots, peeled
cups fresh pineapple chunks or one 15-ounce can pineapple chunks, drained
cup pecan pieces
cup plain low-fat yogurt
tablespoon frozen orange juice concentrate, thawed
medium white or yellow peach or nectarine
cups torn spinach or sorrel leaves
- 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.
- 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