Vanilla yogurt gives this simple and traditional salad a special twist. It's wonderful with grilled chicken, and it makes a great lunch side for your favorite sandwich. Elizabeth Borgemenke - Mason, OH
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- 2-1/2 cups shredded carrots
- 1 celery rib, chopped
- 1/2 cup raisins
- 3/4 cup (6 ounces) vanilla yogurt
- In a small bowl, combine all ingredients. Cover and refrigerate for at least 4 hours. Stir before serving. Yield: 4 servings.
Originally published as Carrot Raisin Salad in Healthy Cooking
June/July 2009, p61
Reviews forCarrot Raisin Salad for Four
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MY REVIEW
Reviewed May. 3, 2011
"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"
MY REVIEW
Reviewed Apr. 1, 2010
"I added a can of a can of crushed pineapple to this. I also sometimes leaave out the celery when I use the pineapple."
