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Carrot, Fruit, and Spinach Salad

Makes: 4 servings
Prep 15 mins Chill 4 hrs to 72 hrs
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)
  • Servings Per Recipe 4,
  • cal. (kcal) 164,
  • Fat, total (g) 5,
  • chol. (mg) 2,
  • sat. fat (g) 1,
  • carb. (g) 28,
  • fiber (g) 4,
  • pro. (g) 4,
  • vit. A (IU) 4956,
  • vit. C (mg) 25,
  • sodium (mg) 61,
  • calcium (mg) 81,
  • iron (mg) 2,
  • Vegetables () 1,
  • Fruit () 2,
  • Fat () 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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