One of those classic salad recipes, this carrot raisin salad gets its punch from nonfat sour cream and crushed pineapple.
Serve this carrot salad with turkey croquettes, split pea soup with barley or fuji apple walnut chicken salad for a light and healthy meal.
Carrot and Raisin Salad
- 8 oz. can crushed pineapple with juice
- 1/3 cup nonfat sour cream
- 1/3 cup nonfat mayonnaise
- 6 cups grated carrots
- 1/2 cup raisins
Drain pineapple, reserving 3 Tbsp. of juice. In a large bowl, mix pineapple juice with yogurt and mayonnaise. Stir in the drained crushed pineapple, carrots and raisins. Cover and refrigerate several hours. Serve cold.
Serves 8.
Per serving: 120 calories, 3 g fat, 1 mg cholesterol, 23 g carbohydrate, 3 g fiber, 2 g protein, 278% Vitamin A, 13% Vitamin C, 5% calcium, 3% iron
Copyright Stephanie Gallagher. Contact the author to obtain permission for republication.
Stephanie Gallagher - Stephanie Gallagher is a veteran journalist and author. In addition to writing for Suite 101, she is the Cooking for Kids columnist for ...
