Carrot-Raisin Salad

Oxmoor House
This crunchy salad with chopped apples, raisins, and a creamy yogurt-lemon dressing is a sweet and refreshing addition to summer picnics and potlucks. If you prefer a less pronounced lemon flavor, omit the grated lemon rind. Use a food processor to quickly grate the carrots.
8 servings (serving size: 1/2 cup)


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1 pound carrots, grated
1 cup chopped Fuji apple (about 1 medium)
1/2 cup raisins
1 tablespoon chopped pecans, toasted
1/4 cup plain fat-free yogurt
1/4 cup low-fat sour cream
1/4 cup light mayonnaise
1 tablespoon honey
1/4 teaspoon grated lemon rind
1 teaspoon fresh lemon juice
1 teaspoon grated peeled fresh ginger
1/8 teaspoon salt


Prep: 20 Minutes
Chill: 2 Hours

Combine first 4 ingredients in a large bowl.

Combine yogurt and remaining ingredients in a small bowl. Spoon over carrot mixture; toss gently to coat. Chill up to 2 hours.

Created date

March 2010

Nutritional Information

Calories 115
Fat 4.2 g
Satfat 1.1 g
Protein 1.8 g
Carbohydrate 19.1 g
Cholesterol 7 mg
Iron 0.6 mg
Sodium 129 mg
Caloriesfromfat 31 %
Fiber 2.8 g
Calcium 48 mg