Recipe - Carrot Pineapple And Raisin Salad R T

One half pound Baby Carrots; Shredded
One half cup Raisins
6 ounce Crushed Pineapple In Juice;
Reserved Juice
1 tablespoon Nonfat Mayonnaise

Put shredded carrots, drained pineapple, raisins and nonfat mayo into bowl
and mix well to combine. If the salad needs more moisture then add some of
the reserved pineapple juice.

I make it in the morning or the day before so that the flavors meld. This
is how my mother used to make this salad.

Entered into MasterCook and enjoyed for you by Reggie & Jeff Dwork
reggie@reggie.com

NOTES : Cal 104.5, Fat 0.4g, Carb 21.4g, Fib 1g, Pro 1.1g, Sod 70mg, CFF
3.1%.

Posted to Digest eatlf.v097.n182 by Reggie Dwork reggie@reggie.com on
Jul 19, 1997