Carrot, Pineapple And Raisin Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eat-lf mail, Fatfree, Salads/sala | 4 | Servings | ||
INGREDIENTS
| 1/2 | lb | Baby Carrots, Shredded |
| 1/2 | c | Raisins |
| 6 | oz | Crushed Pineapple In Juice |
| Reserved Juice | ||
| 1 | T | Nonfat Mayonnaise |
INSTRUCTIONS
Put shredded carrots, drained pineapple, raisins and nonfat mayo into bowl and mix well to combine. If the salad needs more moisture then add some of the reserved pineapple juice. I make it in the morning or the day before so that the flavors meld. This is how my mother used to make this salad. Entered into MasterCook and enjoyed for you by Reggie & Jeff Dwork <reggie@reggie.com> NOTES : Cal 104.5, Fat 0.4g, Carb 21.4g, Fib 1g, Pro 1.1g, Sod 70mg, CFF 3.1%. Posted to Digest eat-lf.v097.n182 by Reggie Dwork <reggie@reggie.com> on Jul 19, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 110
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 47.1mg
Potassium: 356mg
Carbohydrates: 28.7g
Fiber: 2.8g
Sugar: 21.4g
Protein: 1.2g