Quick Carrot and Raisin Salad Recipe Print Page

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Photo by: Lee Harrelson

Quick Carrot and Raisin Salad

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.

Cooking Light JANUARY 2007

Yield: 4 servings (serving size: 1 1/4 cups)

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

Combine the first 5 ingredients in a large bowl.

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.

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

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Quick Carrot and Raisin Salad recipe