Carrot salad
January 12, 2005
MAKES 7 SERVINGS
3 cups shredded carrots
1 cup raisins
1 tablespoon oil
2 tablespoons honey
2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon nutmeg
In a medium bowl, combine carrots and raisins.
In a small bowl, combine oil, honey, lemon juice, salt and nutmeg; mix well. Pour over carrot mixture; toss until well blended. Refrigerate until served.
Rita Norum, Skokie
Nutrition facts per serving: 119 calories, 2 g fat, 0 g saturated fat, 0 mg cholesterol, 27 g carbohydrates, 1 g protein, 102 mg sodium, 2 g fiber.
