Peanut Butter Carrot Salad serves 4 (1/2 cup) From Diabetic's H E cookbook
2 cups shredded carrots 6 tabl. raisins 3 tabl. Peter Pan reduced fat creamy peanut butter 1/4 tsp. dried parsley flakes 1/4 cup Kraft f/f mayonnaise 2 tabl. skim milk
In a mediumbowl, combine carrots and raisins. In a small bowl, combine peanut butter, parsley flakes, mayonnaise and skim milk. Add peanut butte mixture to carrot mixture. Mix gently to combine. Refrigerate at least 30 min. Gently stir again just before serving.
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