CARROT-RAISIN SALAD
- 2 tablespoons reduced-fat mayonnaise
- 1/4 cup low-fat buttermilk
- 1/2 tablespoon cider vinegar
- 1 teaspoon honey
- 1 cup cooked brown rice
- 3 medium carrots, grated or shredded (1 cup)
- 1/3 cup dark raisins
In a medium bowl, combine mayonnaise and
buttermilk, whisking until well combined.
Whisk in the vinegar and honey.
Add the rice, carrots, and raisins, and stir to mix well.
Serve at once, or cover and refrigerate for several
hours before serving. Leftover salad will keep in
the refrigerator for 3 to 4 days.
Nutritional Information Per Serving (1/2 cup):
Calories: 143, Fat: 3 g, Cholesterol: 4 mg, Sodium: 76 mg,
Carbohydrate: 28 g, Dietary Fiber: 2 g, Sugars: 13 g, Protein: 3 g
Diabetic Exchanges: 1 Starch, 1 Fruit
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Comments: 6
sounds good
Sounds good. I love carrot-raisin salad, but never had it with the rice, will have to try this. Thanks for posting to http://thecookscorner.gather.com/
I love carrot and raisin salad from Chick-fil-A. They use pineapples to sweeten it. :)
sounds pretty good. For a vegan dressing you could also blend an avocado and an orange together, and add apple cider vinegar and soy sauce or Bragg's Liquid Aminos to taste.
Sounds like a great way to get that beta carotene