Shredded Zucchini And Carrot Salad

Paul [addressed] the Corinthians as “those sanctified in Christ Jesus, called to be saints” (1 Cor. 1:2). The congregation in Corinth was anything but a “holy” people in terms of life and conduct; false teaching, schisms, and immorality marred the church. Still, it was a congregation of saints, of the sanctified, because in spite of the sinful conduct of many of its members and the worldly character of the church itself, it was still the church of God in Corinth.

George Eldon Ladd

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains		Low-fat, Salads, Vegetables	4	Servings

INGREDIENTS

2		Medium zucchini
1		Medium carrot
1/4		Small onion
1/3	c	Raisins
1/3	c	Plain nonfat yogurt
1/4	c	Unsalted, dry-roasted
		peanuts
1/2	t	Dried dillweed
1/8	t	Pepper

INSTRUCTIONS

Using a food processor, coarsely shred zucchini, carrot and onion.
Drain any excess liquid. Combine shredded vegetables, the raisins,
yogurt, peanuts, dill and pepper. Mix well. Serve on lettuce leaves.
Nutrition: 132 calories; 5 grams fat (1 gram saturated fat); 0
cholesterol; 29 mg sodium; 20 grams carbohydrates  Posted By
pgl@iglou.com (Don Thomas) On rec.food.recipes or  rec.food.cooking
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 113 Calories From Fat: 40 Total Fat: 4.8g Cholesterol: 0mg Sodium: 20.4mg Potassium: 379.9mg Carbohydrates: 17.1g Fiber: 2.7g Sugar: 11.1g Protein: 3.2g