Carrot Salad Recipe
4 medium carrots, shredded
3/4 cup pineapple, finely chopped
1/3 cup plain lowfat yogurt
2 tablespoons fresh mint, chopped
2 tablespoons lemon juice
1 teaspoon honey
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cumin
Mix all ingredients in a large bowl. Cover and refrigerate about 2 hours.
Makes 4 Servings
Serving Size: 6 ounces
Nutrients per serving:
Calories: 55
Total fat: trace
Saturated fat: trace
Cholesterol: trace
Sodium: 38 mg
Carbohydrate: 17 grams
Protein: 3 grams
Dietary fiber: 3 grams
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