Carrot, Fruit, and Spinach Salad
This tossed salad with an orange-yogurt dressing will stay fresh and crisp for two to three days if refrigerated in a tightly sealed container.
Prep Time:
15 mins
Total Time:
4 hrs 15 mins
Servings:
4 side-dish servings
Ingredients
-
2 medium carrots, peeled
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1 1/2 cups fresh pineapple chunks or one 15-ounce can pineapple chunks, drained
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1/4 cup raisins
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1/4 cup pecan pieces
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1/2 cup plain low-fat yogurt
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1 tablespoon frozen orange juice concentrate, thawed
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1 medium white or yellow peach or nectarine
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1 1/2 cups torn spinach or sorrel leaves
Directions
1.
Using a vegetable peeler, cut carrots lengthwise into thin strips (you should have about 2 cups). In a medium bowl combine carrot strips, pineapple chunks, raisins, and pecan pieces. Stir together yogurt and orange juice concentrate. Stir yogurt dressing into carrot mixture. Cover and chill at least 4 hours or up to 3 days.
2.
Cut peach or nectarine into thin wedges and toss with carrot salad. Serve on plates lined with spinach or sorrel leaves. Makes 4 side-dish servings.
Nutrition information
Calories 164, Total Fat 5 g, Saturated Fat 1 g, Cholesterol 2 mg, Sodium 61 mg, Carbohydrate 28 g, Fiber 4 g, Protein 4 g. Daily Values: Vitamin A 0%, Vitamin C 43%, Calcium 8%, Iron 9%. Exchanges: Vegetable 1, Fruit 1.5, Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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