Carrot, Fruit, and Spinach Salad
Ingredients
- 1 medium carrot, peeled
- 2 tablespoons raisins
- 2 tablespoons coarsely chopped pecans
- 1/4 cup plain low-fat yogurt
- 2 teaspoons frozen orange juice concentrate, thawed
- 1/2 teaspoon white wine vinegar
- 1/8 teaspoon salt
- 1 1/2 cups fresh baby spinach
- 1/2 cup fresh or canned pineapple chunks
- 1/2 cup fresh mango or peach slices
Directions
Using a vegetable peeler, cut carrot lengthwise into thin strips. In a medium bowl, combine carrot strips, raisins, and pecans. In a small bowl, stir together yogurt, orange juice concentrate, vinegar, and salt. Stir yogurt dressing into carrot mixture. Cover and chill for 2 to 24 hours.
Line two salad plates with spinach leaves. Divide carrot mixture between salad plates. Serve with pineapple chunks and mango slices.