Thursday, March 14, 2013

Carrot-Pineapple Slaw

  • 1 cup diced fresh pineapple
  • 1/2 cup raisins
  • 1 (10-ounce) package matchstick-cut carrots
  • 2 tablespoons canola oil
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons maple syrup
  • 1 tablespoon fresh pineapple juice
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

  • Combine the first three ingredients in a large bowl.
  • Combine oil and next three ingredients (through pineapple juice), stirring with a whisk.
  • Add oil mixture to carrot mixture; toss well.
  • Add parsley, salt, and pepper; toss well.
  • Cover and chill.

Servings: 6 (serving size: about 1 cup)
Calories: 130
Calories from fat: 34%
Fat: 4.9g
Saturated fat: 0.4g
Monounsaturated fat: 2.8g
Polyunsaturated fat: 1.5g
Protein: 1g
Carbohydrate: 22.7g
Fiber: 2.3g
Cholesterol: 0.0mg
Iron: 0.6mg
Sodium: 132mg
Calcium: 32mg

Recipe by Barbara Lauterbach; Cooking Light

No comments:

Post a Comment