Recipe By :JoAnna Lund Serving Size : 6 Preparation Time :0:00 Categories : Fruits Salads and Salad Dressings Vegetables
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups shredded carrots 1/2 cup raisins, seedless 1 apple -- cored and chopped, unpeeled (optional -- not in original recipe) 1/4 cup dry-roasted peanuts -- chopped (1 oz) 1 cup crushed pineapple in juice -- (one 8-oz can), undrained 1/2 cup fat-free mayonnaise 2 tablespoons reduced-fat peanut butter
In a large bowl, combine carrots, raisins, apples if using, and peanuts. In a medium bowl, combine undrained pineapple, mayo, and peanut butter. Add pineapple mixture to carrot mixture, and mix well to combine.
Cover and refrigerate for at least 15 minutes. Gently stir again just before serving.
Hint: To plump up raisins without "cooking," place in glass measuring cup and microwave on high for 20 seconds.
NOTES : I add an unpeeled Granny Smith apple to the original recipe. I really like the peanut taste in this! I think it's my favorite carrot salad recipe. I normally eat about 1/2 cup servings, and with the apple to "dilute" the calories, plus the smaller serving size, the calories per serving are reduced to abt 130-135 (ballpark). The MasterCook calculations do include the apple, but are for the larger servings -- would be somewhat larger than 3/4 cup due to the extra bulk from the apple.
Each 3/4 cup serving (not considering the apple as it wasn't in the original recipe): HE 1 fruit, 1 veg., 2/3 fat, 1/3 protein 160 cal., 4g fat, 3g prot., 28g carb, 220mg sod., 29mg calcium, 3gm fiber Diabetic: 1 fruit, 1 veg., 1 fat, 1/2 starch/carb
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