Carrot, Raisin and Pineapple Salad
- ½ lb carrots
- 3 Tbsp golden raisins
- ¼ cup canned and drained pineapple chunks, cut into small pieces
- 1 Tbsp fresh lemon juice
- 3 Tbsp reduced-calorie mayonnaise
- 2 Tbsp nonfat yogurt
- 1 Tbsp sugar
- Salt and freshly ground black pepper, to taste
Using the large holes of a box grater, grate the carrots into a bowl. Add the raisins and pineapple, then combine. Toss with the lemon juice.
In a separate bowl, mix the mayonnaise, yogurt, sugar, salt and pepper together; fold into the carrots and fruit. Pack salad in a small plastic container; cover tightly.
Serve along side this Raspberry-Red Beet and Tomato Soup.
Makes 2 to 3.