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Carrot & Raisin Salad

Source of Recipe

1,001 Recipes For People with Diabetes - e-mail
CARROT AND RAISIN SALAD
Exchanges
Servings: 6

- 2-1/2 cups shredded carrots (about 3 large)
- 3/4 cup chopped celery
- 1/3 cup raisins
- 1/3 cup coarsely chopped walnuts
- 3/4 cup fat-free mayonnaise
- 1/2 teaspoon Dijon-style mustard
- 1-2 teaspoons sugar
- 1/8 teaspoon salt
- 6 lettuce leaves

Combine carrots, celery, raisins, and walnuts in medium bowl. Add remaining ingredients, except lettuce, stirring until blended. Serve on lettuce-lined salad plates.

Per Serving: Calories: 115; Fat: 4.1 g; Cholesterol: 0 mg;
Sodium: 460 mg; Protein: 2.6 g; Carbohydrate: 19.2 g ++++
Exchanges: 2 Vegetable; 1/2 Fruit; 1 Fat