| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Salads | 4 | Servings | ||
INGREDIENTS
| 2 1/2 | c | Shredded carrots, scrubbed |
| or peeled | ||
| 1 | Celery stalk, thinly sliced | |
| 1/2 | c | Raisins |
| 1/2 | c | Lowfat lemon yogurt |
| Lettuce leaves, for | ||
| presentation |
INSTRUCTIONS
Make it fast and easy! Make the slaw. Set aside to mellow. Make dinner. Serve on a bed of lettuce leaves. Also good as a relish. Try it with corn pancakes! Combine all ingredients. Serve as salad. EACH 106 cals, 1g fat (4% cff) REF: Grimmway Farms (Cooking with Carrots) href=http://www.grimmway.com/cooking.htm Sept 3 1997 MC and mail from kitpath@earthlink.net 1/99 Recipe by: Grimmway Farms (1997) Cooking with Carrots Posted to EAT-LF Digest by Pat Hanneman <kitpath@earthlink.net> on Jan 17, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 96
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 58.8mg
Potassium: 429.9mg
Carbohydrates: 24.4g
Fiber: 3.2g
Sugar: 16.3g
Protein: 1.5g