Carrot Salad

Cuisine: Southwestern

Category: vegetable

Servings: 6


2-1/2 cups shredded carrots (about
4 medium)
3/4 cup finely chopped pineapple
1/3 cup plain nonfat yogurt
2 tablespoons chopped fresh mint
2 tablespoons lemon juice
1 teaspoon honey
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cumin
3 cups bite-size pieces leaf lettuce
1/2 large head)


This Southwest-inspired salad is definitely not your everyday carrot-raisin salad! The salad can easily be made a day ahead, as its flavors blend nicely while refrigerating. Mix all ingredients except lettuce in glass or plastic bowl. Cover and refrigerate about 2 hours or until chilled. Serve on lettuce. 6 servings

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