Carrot Salad Recipe
- 2 medium carrots, grated
- 1 medium tomato, seeded and chopped
- 1/2 cup plain yogurt
- 1/2 cup sour cream
- 1/4 cup raisins
- 1/4 cup finely chopped red onion
- 1/2 teaspoon salt
- Fresh cilantro leaves and coarsely ground pepper, optional
- 1. In a small bowl, combine the first seven ingredients. Cover and refrigerate until chilled. Garnish with cilantro and pepper if desired. Yield: 4 servings.
1/2 cup equals 129 calories, 6 g fat (4 g saturated fat), 24 mg cholesterol, 343 mg sodium, 15 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 fat.
Reviews for Carrot Salad
"I think it needs a little less onion for our tastes. This dish did not keep or age well, so only make what your family will eat in one meal."
"I didn't have any plain yogurt on hand so i used all sour cream. I also used regular onions but didn't put the full amount in. It was delicious!"