Recipe - Carrot-Raisin Salad (Low Fat)

3 lg Carrots, shredded (21/2
Cups)
1 md Stalk celery, cut or sliced up (1/2
Cup)
One half cup Raisins
One fourth cup Fatfree mayonnaise or
Salad
Dressing
One fourth cup Plain or lemon fatfree
Yogurt
1 teaspoon Sugar
1 teaspoon Lemon juice
Salad greens, if desired
1 Serving: 90 calories (0
Calories
From fat); 0 g fat (0 g
Saturated); 0 mg
Cholesterol; 130 mg
Sodium; 23 g carbohydrate
(3 g
Dietary fiber); 2 g
Protein.
© Betty Crocker, 1997

PREP: 15 minutes Makes 5 servings, One half cup each

1. Mix all ingredients except salad greens.

2. Serve on salad greens. Cover and refrigerate any remaining salad.

Posted to MMRecipes Digest by marlene dwillson@futurenet.bc.ca on
Auguday,, st 20, 199