| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Salads, Vegetables |
8 |
Servings |
INGREDIENTS
| 1 |
|
Lettuce, large head |
| 2 |
|
Carrots, medium, shredded |
| 2 |
|
Apples, peeled and shredded |
| 3 |
tb |
Lemon zest (fresh) |
| 3 |
tb |
Pineapple, crushed |
| 8 |
oz |
Vanilla flavored yogurt * |
INSTRUCTIONS
* Note: You can substitute plain yogurt for vanilla flavored using 1 tsp
vanilla and sweetener of your choice.
Tear lettuce into bite size pieces. Shred carrots, peeled and cored apples.
Add pineapple, lemon zest, carrots and apples to yogurt. Mix well. Serve
immediately. To save for later...refrigerate lettuce separately in a
tightly sealed bowl. Add yogurt mixture immediately before serving.
Per serving...68 cal, 14 gm carbs, 0 gm fat Exchanges...0.1 bread, 0.1
milk, 0.1 vegetable, 0.4 fruit
From the kitchen of Linda Richard. (Daisy.Lyn) Original recipe.
A Message from our Provider:
“Thankfulness to God is a recognition that God in His goodness and faithfulness has provided for us and cared for us, both physically and spiritually. It is a recognition that we are totally dependent upon Him; that all that we are and have comes from God. #Jerry Bridges”