Carrot, Fruit, and Spinach Salad
Recipe from
Heart-Healthy Living
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.
Servings:
2 servings
Prep Time:
20 mins
Total Time:
2 hrs 20 mins
Ingredients
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1 mediumcarrot, peeledsee savings
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2 tablespoonsraisinssee savings
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2 tablespoonscoarsely chopped pecanssee savings
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1/4 cupplain low-fat yogurtsee savings
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2 teaspoonsfrozen orange juice concentrate, thawedsee savings
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1/2 teaspoonwhite wine vinegarsee savings
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1/8 teaspoonsaltsee savings
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1 1/2 cupsfresh baby spinach or sorrel leavessee savings
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1/2 cupfresh or canned pineapple chunkssee savings
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1/2 cupfresh mango or peach slicessee savings
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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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