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Carrot Fruit And Spinach Salad Recipe

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0 votes | 1099 views
Servings: 4

Ingredients

Cost per serving $0.92 view details
  • 2 med carrots, peeled
  • 1 1/2 c. fresh pineapple chunks or possibly 1 (15-ounce) can pineapple chunks, liquid removed
  • 1/4 c. raisins
  • 1/4 c. pecan pcs
  • 1/2 c. plain low-fat yogurt
  • 1 Tbsp. frzn orange juice concentrate, thawed
  • 1 med white or possibly yellow peach or possibly nectarine
  • 1 1/2 c. torn spinach or possibly sorrel leaves

Directions

  1. This tossed salad with an orange-yogurt dressing will stay fresh and crisp for two to three days if refrigerated in a tightly sealed container.
  2. 1. Using a vegetable peeler, cut carrots lengthwise into thin strips (you should have about 2 c.). In a medium bowl combine carrot strips, pineapple chunks, raisins, and pecan pcs. Stir together yogurt and orange juice concentrate. Stir yogurt dressing into carrot mix. Cover and refrigerateat least 4 hrs or possibly up to 3 days.
  3. 2. Cut peach or possibly nectarine into thin wedges and toss with carrot salad. Serve on plates lined with spinach or possibly sorrel leaves.
  4. Makes 4 side-dish servings.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 115g
Recipe makes 4 servings
Calories 110  
Calories from Fat 32 29%
Total Fat 3.79g 5%
Saturated Fat 0.89g 4%
Trans Fat 0.0g  
Cholesterol 4mg 1%
Sodium 41mg 2%
Potassium 336mg 10%
Total Carbs 18.82g 5%
Dietary Fiber 2.1g 7%
Sugars 13.76g 9%
Protein 2.47g 4%

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