Carrot, Raisin and Fruit Salad
Try this Carrot, Raisin and Fruit Salad recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 1
lunch
lunch
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1/4 pineapple, fresh cut into
- 1 lb carrots cleaned
- 1 snack-sized box raisins
- 1 sm apple quartered
- Carbohydrate 127.2267 g
- Cholesterol 0 mg
- Fat 1.7978 g
- Fiber 20.8784998950362 g
- Protein 7.09565 g
- Saturated Fat 0.2527825 g
- Serving Size 1 1 Serving (866g)
- Sodium 317.6025 mg
- Sugar 106.348200104964 g
- Trans Fat 0.713965 g
- Calories 503 calories
Using a juicer, process 1 lb of fresh, whole carrots, and the apple and the pineapple. This will separate the juice and the pulp. Scrape the pulp into a mixing bowl and toss well to combine the three different ingredients. Add the raisins, and then add as much of the juice made from the ingredients as is necessary to moisten the salad. Chill thoroughly and serve cold. Note: Walnut or pecan pieces make a wonderful addition to this salad and add texture:) Posted to JEWISH-FOOD digest V97 #239 by leiba@eskimo.com on Aug 25, 1997
