| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Home cookin | 5 | Servings | ||
INGREDIENTS
| 3 | lg | Carrots, shredded (2-1/2 |
| Cups) | ||
| 1 | md | Stalk celery, sliced (1/2 |
| Cup) | ||
| 1/2 | c | Raisins |
| 1/4 | c | Fat-free mayonnaise or |
| Salad | ||
| Dressing | ||
| 1/4 | c | Plain or lemon fat-free |
| Yogurt | ||
| 1 | ts | Sugar |
| 1 | ts | Lemon juice |
| Salad greens, if desired | ||
| 1 | Serving: 90 calories (0 | |
| Calories | ||
| From fat); 0 g fat (0 g | ||
| Saturated); 0 mg | ||
| Cholesterol; 130 mg | ||
| Sodium; 23 g carbohydrate | ||
| (3 g | ||
| Dietary fiber); 2 g | ||
| Protein. | ||
| © Betty Crocker, 1997 |
INSTRUCTIONS
PREP: 15 minutes Makes 5 servings, 1/2 cup each 1. Mix all ingredients except salad greens. 2. Serve on salad greens. Cover and refrigerate any remaining salad. Posted to MM-Recipes Digest by marlene <dwillson@futurenet.bc.ca> on Auguday,, st 20, 199
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