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Carrot Apple Salad Recipe

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Deciding to start eating healthy, I took a classic carrot and raisin salad recipe and lightened it up, then added apples for extra flavor. I took this dish to a weight-loss group meeting...and they loved it! —Kim Jones of Collinsville, Illinois

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6 Servings
Prep: 15 min. + chilling

Ingredients

1 can (8 ounces) unsweetened crushed pineapple
2 medium tart apples, diced
3 cups shredded carrots
3 tablespoons raisins
3 tablespoons flaked coconut
1/3 cup fat-free reduced-sugar vanilla yogurt
1/3 cup fat-free plain yogurt
3 tablespoons reduced-fat mayonnaise
1 tablespoon lemon juice

Directions

Drain pineapple, reserving juice in a bowl. Add apples to the juice; toss to coat. Let stand for 5 minutes; drain.
In a large bowl, combine the pineapple, carrots, raisins, coconut and apples.
In a small bowl, combine the remaining ingredients. Pour over carrot mixture and toss to coat. Cover and refrigerate for 3-4 hours or until chilled. Yield: 6 servings.

Nutritional Analysis: One serving (3/4 cup) equals 138 calories, 4 g fat (1 g saturated fat), 3 mg cholesterol, 101 mg sodium, 26 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1 fruit, 1 vegetable, 1/2 starch, 1/2 fat.

Carrot Apple Salad published in Light & Tasty June/July 2003, p29

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