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The Colorful Plate
Salads and Soups

Peer Review Status: Internally Reviewed by Cancer Center Staff
First Published: 2000

Carrot Salad

 Sumbitted by: Tami Thompson
Cancer Center Administration
Source: A friend

2-1/2 cups carrot, shredded (4 medium) 2 Tablespoons fresh lemon juice
3/4 cup pineapple, finely chopped 1 teaspoon honey
1/3 cup plain nonfat yogurt 1/2 teaspoon cinnamon
2 Tablespoons fresh mint leaves 1/4 teaspoon ground cumin
  3 cups leaf lettuce, torn into bite size pieces
  1. Mix all ingredients except lettuce in a large bowl. Cover and refrigerate until well-chilled (3-4 hours).
  2. Serve on lettuce.

Serves: 6 Nutrition Facts

Calories: 75 Saturated Fat: 0.1 gm
Carbohydrate: 16 gm Fiber: 5 gm
Cholesterol: 0 mg Protein: 3 gm
Fat: 0.5 gm Sodium: 52 mg

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Last modification date: Mon Aug 7 13:10:16 2006
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