Carrot-Pineapple Salad Recipe
4 cups shredded carrots
2 cups shredded cabbage
1 (16 ounce) can crushed pineapple, drained (reserve juice)
1/2 cup chopped walnuts
1/2 cup fat free mayonnaise
2 tablespoons sugar
2 tablespoons cider vinegar
1/2 teaspoon ground black pepper
In large bowl, toss carrots, cabbage, pineapple and walnuts together. Combine remaining ingredients including the reserved pineapple juice and whisk together. Pour dressing over vegetable mixture and toss gently. Cover and refrigerate at least 2 hours.
Makes 6-8 Servings
Serving Size: 6 ounces
Nutrients per serving:
Calories: 100
Total fat: 3 grams
Saturated fat: trace
Cholesterol: 0 mg
Sodium: 157 mg
Carbohydrate: 17 grams
Protein: 2 grams
Dietary fiber: 2 grams
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