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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Hoping to convince my son to eat his carrots, I came up with this refreshing salad, writes Louise Ross of Santa Rosa, California. The big plus is that everyone in our family loves it. Her colorful spin-off on a traditional carrot and raisin salad tosses dried cranberries, pineapple and mango into the mix, along with a light yogurt and mayonnaise dressing. Ingredients:
1 pound shredded carrot |
1/2 cup raisins |
1/2 cup dried cranberries |
1/2 cup crushed unsweetened pineapple, drained |
1/2 cup chopped mango |
1/2 cup fat-free plain yogurt |
1/4 cup reduced-fat mayonnaise |
2 tablespoons orange juice concentrate |
1/3 cup chopped salted cashews |
Directions:
1. In a large bowl, combine the carrots, raisins, cranberries, pineapple and mango. In a small bowl, combine the yogurt, mayonnaise and orange juice concentrate; fold into carrot mixture. Cover and refrigerate for 2 hours. Sprinkle with cashews. Yield: 8 servings.
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