Quick Carrot and Raisin Salad

Lee Harrelson

Use prechopped red onion and carrots to save time in this no-cook dish. Prepare up to a day ahead, and serve with Spiced Roasted Chicken or Pan-Seared Pork Chops with Applesauce.

Yield: 4 servings (serving size: 1 1/4 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 135
  • Calories from fat: 16%
  • Fat: 2.4g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 0.5g
  • Protein: 2.4g
  • Carbohydrate: 27.5g
  • Fiber: 5g
  • Cholesterol: 1.2mg
  • Iron: 1.3mg
  • Sodium: 323mg
  • Calcium: 65mg

Ingredients

  • 1/3 cup raisins
  • 1/4 cup chopped red onion
  • 1/4 cup finely chopped fresh parsley
  • 1 1/2 tablespoons sliced almonds
  • 1 pound matchstick-cut carrots
  • 3 tablespoons fat-free mayonnaise
  • 3 tablespoons fresh lemon juice
  • 1 1/2 teaspoons sugar
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon bottled minced garlic

Preparation

  1. Combine the first 5 ingredients in a large bowl.
  2. Combine mayonnaise and remaining ingredients in a small bowl, stirring with a whisk. Spoon dressing over carrot mixture; toss gently to coat. Cover and chill at least 30 minutes.
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