Source: Cornell University Cooperative Extension - New York City
Serving size: Yields about 6 servings
This pretty salad is high in Vitamin C, Vitamin A and iron.View Nutrition Facts
6 medium carrots
3/4 cup raisins
2 tablespoons plain low-fat yogurt (or light mayonnaise)
1 tablespoon no-pulp orange juice
1. Wash and peel carrots.
2. In a large bowl, mix all ingredients together well.
3. Chill and serve.
More About Carrots
How to Select
Choose well-shaped, smooth, firm, crisp carrots with deep color and fresh, green tops. Avoid soft, wilted or split carrots.
How to Store
Refrigerate in a plastic bag with some air holes. Carrots can last 4-5 months if packed in moist sand and stored in a cold root cellar at 32-40 degrees.
How to Prepare
Rinse with cold water. Trim off tops & bottoms. Add to salads, have as a snack with dip. Carrots can be steamed, microwaved, or boiled until tender.
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