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"I created this salad as an alternative to the mayonnaise, raisin and carrot salad my mom used to make. I had some leftover ginger and really liked the fresh taste," relates Lauri Cherian of Scott Depot, West Virginia. "I have a sweet tooth, and this salad quenches it!"
This recipe is:
Nutritional Analysis: 3/4 cup equals 286 calories, 11 g fat (4 g saturated fat), 1 mg cholesterol, 94 mg sodium, 46 g carbohydrate, 6 g fiber, 6 g protein. Diabetic Exchanges: 2 fruit, 2 fat, 1 vegetable, 1/2 fat-free milk.
Originally published as Fresh Ginger Carrot Salad in
Light & Tasty
February/March 2005, p45
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