Carrot, pineapple and raisin salad <r t>
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Baby Carrots; Shredded |
| ½ | cup | Raisins |
| 6 | ounces | Crushed Pineapple In Juice; Reserved Juice |
| 1 | tablespoon | Nonfat Mayonnaise |
Directions
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@...>
NOTES : Cal 104½, Fat 0.4g, Carb 21.4g, Fib 1g, Pro 1.1g, Sod 70mg, CFF 3⅒%.
Posted to Digest eat-lf.v097.n182 by Reggie Dwork <reggie@...> on Jul 19, 1997
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