Recipe - Mint Carrot Pineapple Salad

4 md Carrots; Shredded, About 2
Cups
Three fourths cup Pineapple; Finely Chopped
1/3 cup Fat Free Plain Yogurt
2 tablespoon Fresh Mint Leaves; Chopped
2 tablespoon Lemon Juice
1 teaspoon Honey
One half teaspoon Ground Cinnamon
One fourth teaspoon Ground Cumin
3 cup Leaf Lettuce; Torn Into Bite
Sized Pieces, About 1/2
Large Head

Mix all of the ingredients except the lettuce in a glass or plastic bowl,
blending well. Cover and refrigerate about 2 hours or until well chilled.
Serve on the lettuce.

Nutritional Information Per Serving:

Calories: 50 Protein: 2 Grams Carbohydrates: 10 Grams Fat: 0 Grams
Cholesterol: 0 Milligrams
Sodium: 30 Milligrams Potassium: 290 Milligrams

Posted by: Rich Harper

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini