One of those classic salad recipes, this carrot raisin salad gets its punch from nonfat sour cream and crushed pineapple.
Serve this carrot salad with turkey croquettes, split pea soup with barley or fuji apple walnut chicken salad for a light and healthy meal.
Carrot and Raisin Salad
- 8 oz. can crushed pineapple with juice
- 1/3 cup nonfat sour cream
- 1/3 cup nonfat mayonnaise
- 6 cups grated carrots
- 1/2 cup raisins
Drain pineapple, reserving 3 Tbsp. of juice. In a large bowl, mix pineapple juice with yogurt and mayonnaise. Stir in the drained crushed pineapple, carrots and raisins. Cover and refrigerate several hours. Serve cold.
Serves 8.
Per serving: 120 calories, 3 g fat, 1 mg cholesterol, 23 g carbohydrate, 3 g fiber, 2 g protein, 278% Vitamin A, 13% Vitamin C, 5% calcium, 3% iron
The copyright of the article Carrot Raisin Salad in Low Fat Cooking is owned by Stephanie Gallagher. Permission to republish Carrot Raisin Salad in print or online must be granted by the author in writing.
