Carrot Raisin Salad for Four Recipe
- 2-1/2 cups shredded carrots
- 1 celery rib, chopped
- 1/2 cup raisins
- 3/4 cup (6 ounces) vanilla yogurt
- 1. In a small bowl, combine all ingredients. Cover and refrigerate for at least 4 hours. Stir before serving. Yield: 4 servings.
3/4 cup equals 127 calories, 2 g fat (1 g saturated fat), 4 mg cholesterol, 85 mg sodium, 27 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 1 vegetable, 1 fruit, 1/2 starch.
Reviews for Carrot Raisin Salad for Four
"I have never had a carrot-raisin salad before but have always been interested in making one. However, when I ate this recipe I just felt like I was eating vegetables in yogurt... not what I was expecting"
"I added a can of a can of crushed pineapple to this. I also sometimes leaave out the celery when I use the pineapple."