Guest guest Posted July 8, 2004 Report Share Posted July 8, 2004 Healthy Exchanges Jo Lund Harvest Carrot Salad 3-1/2 cups shredded carrots 1/2 cup chopped celery 1/2 cup raisins 2 cups (16 oz) apricots, packed in fruit juice, drained, and 2 tbsps juice, reserved 1/4 cup (1 oz) chopped pecans 2/3 cup Kraft Fat Free Mayonnaise In a large bowl, combine carrots, celery and raisins. Coarsely chop apricots. Stir in apricots and pecans. Add mayonnaise and reserved apricot juice. Toss gently to combine. Cover and refrigerate at least 30 minutes. Gently stir again just before serving. Serves 8 (3/4 cup) 123 Calories;3g Fat;1g Protein;23g Carbs;132mg Sodium;2g Fiber Hint: To plump up raisins without " cooking, " place in a glass measuring cup and microwave on high for 20 seconds. Marilyn Moderator for Diabetic_Recipes dnevessr@... Opinions expressed are solely my own and should not be mistaken for Professional advice. Quote Link to comment Share on other sites More sharing options...
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