Carrot Salad Recipe

450g carrots, shredded
3/4 cup pineapple, chopped or crushed
1/2 cup raisins
170g plain lowfat yogurt
2 tablespoons lemon juice
2 tablespoons fresh mint, chopped
1 teaspoon honey
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cumin

 

Mix all ingredients in a large bowl. Cover and put in fridge for at least 2 hours.

 

Makes 6 Servings
Serving Size: 170g

 

nutrients per serving

calories:

114

total fat:

trace (2% of calories)

saturated fat

trace

cholesterol:

1 mg

sodium

47 mg

carbohydrate:

27 g (88% of calories)

protein:

3 g (9% of calories)

fiber:

3 g