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7/1/08 4:54 P

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From-
Monthly Food Newsletter (March 1997)



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ANNINSD Posts: 5,878
7/1/08 4:13 P

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Tropical Carrot Salad

3 cups shredded carrots
1/4 cup raisins
1 cup (11-ounce can) mandarin oranges, rinsed and drained
8-ounce can pineapple tidbits, packed in fruit juice, drained
and 2 tablespoons liquid reserved
1/3 cup Kraft fat-free mayonnaise
1/3 cup Cool Whip Free
1 teaspoon coconut extract
Lettuce leaves
2 tablespoons flaked coconut

In a large bowl, combine carrots, raisins, oranges and pineapple. In a small bowl,
combine mayonnaise, Cool Whip, reserved pineapple juice and coconut extract.
Add mayonnaise mixture to carrot mixture. Mix well to combine. Cover and
refrigerate for at least 30 minutes. For each serving, arrange lettuce leaf on a salad
plate, spoon about 3/4 cup carrot salad over lettuce and sprinkle 1 teaspoon coconut
over top.

Each serving equals: 104 calories, 0 grams fat, 1 gram protein,
25 grams carbohydrates, 140 milligrams sodium, 28 milligrams calcium and 2 grams fiber.

Healthy Exchanges is a column printed weekly in The Newton Kansan. Recipes
are prepared and tested in the kitchen of JoAnna Lund




Ann in San Diego


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