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.


Carrot, Fruit, and Spinach Salad

by 2  people


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Servings: 2 servings
Prep Time: 20 mins
Total Time: 2 hrs 20 mins

 
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Ingredients
  • 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
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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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