Tangy Carrot Raisin Salad

3 cups of shredded carrot
1 cup of raisins
3 tablespoons of oil
2 tablespoons of honey
2 tablespoons of lemon juice
1/4 teaspoon of salt
1/8 teaspoon of nutmeg

In a medium bowl, combine the carrots and raisins. In small bowl, combine the oil, honey, lemon juice, salt, and nutmeg, mix well. Pour over carrot mixture, toss until well blended. Refrigerate until serving time. Makes 7 servings

Carrot Raisin Salad 3

2 cups of grated carrots
1/2 cup of crushed pineapple (no sugar added)
2 tablespoons of raisins
1 tablespoon of lemon juice, optional
1/4 cup of plain low fat yogurt
1 tablespoon of reduced calories mayonnaise
1 teaspoon of sweetener, optional
2 teaspoons of shredded coconut, optional

Mix carrot, raisins, pineapples and lemon juice together. Pour remaining ingredients over carrot mixture. Refrigerate 1 hour. Makes 2 servings. 2 vegetables. 1 1/2 fat. 1 fruit. 1/4 milk. 10 calories.

Carrot Raisin Salad 4

3 cups of grated carrots
1 cup of seedless raisins
1 tablespoon of  honey
6 tablespoons of mayonnaise
1/4 cup of milk
1 teaspoon of lemon juice
1/4 teaspoon of salt (optional)

Combine carrots and raisins; toss lightly. Combine remaining ingredients in a separate bowl. Pour over carrots and raisins. Stir carefully and thoroughly. Chill thoroughly before serving. Makes 6 to 8 servings.