Carrot, Fruit, and Spinach Salad
A light yogurt dressing is tossed with carrots, raisins, and pecans for this spinach salad. Mango and pineapple top it off. Enjoy as a side salad or main dish.
Prep Time:
20 mins
Total Time:
2 hrs 20 mins
Servings:
2 servings
Ingredients
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1 medium carrot, peeled
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2 tablespoons raisins
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2 tablespoons coarsely chopped pecans
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1/4 cup plain low-fat yogurt
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2 teaspoons frozen orange juice concentrate, thawed
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1/2 teaspoon white wine vinegar
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1/8 teaspoon salt
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1 1/2 cups fresh baby spinach or sorrel leaves
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1/2 cup fresh or canned pineapple chunks
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1/2 cup fresh mango or peach slices
Directions
1.
Using a vegetable peeler, cut carrot lengthwise into thin strips. In a medium bowl, combine carrot strips, raisins, and pecans. In a small bowl, stir together yogurt, orange juice concentrate, vinegar, and salt. Stir yogurt dressing into carrot mixture. Cover and chill for 2 to 24 hours.
2.
Line two salad plates with spinach leaves. Divide carrot mixture between salad plates. Serve with pineapple chunks and mango slices.
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