Carrot And Raisin Salad Ww
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Salads, Vegetables, Ww | 2 | Servings | |
INGREDIENTS
| 2 | c | Carrots, grated |
| 1/2 | c | Crushed pineapple, no sugar |
| 2 | T | Raisins |
| 1 | T | Lemon juice |
| 1/4 | c | Low-fat yogurt |
| 2 | T | Reduced-calorie mayo |
| 1 | Equal, sweetener | |
| 2 | t | Coconut, shredded |
INSTRUCTIONS
In medium bowl, combine carrots, pineapple, raisin,s and lemon juice. Using a wire whisk-in small bowl combine remaining ingredients except coconut; pour over carrot mixture and toss until well coated. Cover bowl with plastic wrap and refrigerate for at least 1 hour. Just before serving, toss again and sprinkle with coconut. 1 serving=2 vegetable, 1 1/2 fat. 1 fruit 1/4 milk 10 cal optional exchange 180 calories. 4 g protein; 5 g fat; 32 g CHO; 96 mg calcium, 196 mg sodium. 7 mg chol. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 149
Calories From Fat: 47
Total Fat: 5.4g
Cholesterol: 6.9mg
Sodium: 186.4mg
Potassium: 564.8mg
Carbohydrates: 24g
Fiber: 4.1g
Sugar: 14.4g
Protein: 3.2g