This recipe uses some very interesting and simple ingredients to make for a very bright tasting, no-fat carrot salad. Carrot salad is usually made with crushed pineapple, but in this recipe the pineapple flavor comes from juice. The dressing is liquid rather than thick because there is no fat, so serve the salad with a slotted spoon to remove excess dressing. This delicious recipe is a reader contribution in a Taste of Home Cookbook. Blessings...Recipe:
1/2 cup unsweetened pineapple juice
2 tbsps. honey
1 tbsp. fresh lemon juice
1 tsp. cider vinegar
1 to 2 tbsp. minced fresh ginger root (see note)
3 cups shredded carrots, large shreds
1/2 cup dried cranberries
1. In a large bowl, whisk the juices, honey, vinegar and ginger together until smooth.
2. Add the carrots and cranberries; toss to coat. Cover and refrigerate slaw until serving time.
Yield: 4 servings
Note: I use 1/8 tsp. powdered ginger for us. The amount of fresh ginger called for in the recipe is very strong, so taste as you go.
3/4 cup equals 133 calories
3 gms. fiber
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