Carrot-Pineapple Salad
Adapted from The McDougall Program
- 5 cups finely grated carrots
- 1 20-oz can crushed pineapple in its own juice
- 1/4 cup currants
- 2 teaspoons lemon or orange juice
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Mix all ingredients in a serving bowl. Chill for at least 2 hours before serving.
Makes 4 servings.
Each serving 165 calories.
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