Carrot-Raisin Salad

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.

Yield: 8 servings (serving size: 1/2 cup)
Recipe from Oxmoor House

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Recipe Time

Prep Time:
Chill: 2 Hours

Nutritional Information

Amount per serving
  • Calories: 115
  • Fat: 4.2g
  • Saturated fat: 1.1g
  • Protein: 1.8g
  • Carbohydrate: 19.1g
  • Cholesterol: 7mg
  • Iron: 0.6mg
  • Sodium: 129mg
  • Calories from fat: 31%
  • Fiber: 2.8g
  • Calcium: 48mg


  • 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


  1. Combine first 4 ingredients in a large bowl.
  2. Combine yogurt and remaining ingredients in a small bowl. Spoon over carrot mixture; toss gently to coat. Chill up to 2 hours.
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