Monday, May 19, 2008

Carrot-Radish Salad

Taken from Taste of Home's Healthy Cooking April/May 2008

3 cups shredded carrots
7 radishes, sliced and cut into strips
1/4 cup raisins

2 tablespoons lime juice
2 tablespoons olive oil
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon grated lime peel
1/4 teaspoon pepper
Lettuce leaves, optional

Directions: In a small bowl, combine the carrots, radishes and raisins. In a jar with a tight-fitting lid, combine vinaigrette ingredients; shake well. Drizzle over carrot mixture and toss to coat. Serve in a lettuce-lined bowl if desired. Yield: 4 servings.

Nutrition Facts
One serving: 3/4 cup
Calories: 124
Fat: 7 g
Saturated Fat: 1 g
Cholesterol: 0 mg
Sodium: 356 mg
Carbohydrate: 16 g
Fiber: 3 g
Protein: 1 g
Diabetic Exchange: 1-1/2 fat, 1 vegetable, 1/2 fruit.

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