- 2 cans (11 ounces each) mandarin oranges, drained
- 2 medium carrots, grated
- 1 medium apple, chopped
- 1/4 cup thinly sliced celery
- 1/4 cup golden raisins
- 3 tablespoons lemon yogurt
- In a large bowl, combine the oranges, carrots, apple, celery and raisins. Add yogurt; stir to coat. Cover and refrigerate until chilled. Yield: 4 servings.
Originally published as Fruited Carrot Salad in Taste of Home October/November 2004, p9
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Reviewed Oct. 30, 2015