Ingredients:

2 medium carrots, peeled
1 1/2 cups fresh pineapple chunks or one 15-ounce can pineapple chunks, drained
1/4 cup raisins
1/4 cup pecan pieces
1/2 cup plain low-fat yogurt
1 tablespoon frozen orange juice concentrate, thawed
1 medium white or yellow peach or nectarine
1 1/2 cups torn spinach or sorrel leaves

Directions:

Using a vegetable peeler, cut carrots lengthwise into thin strips (you should have about 2 cups). In a medium bowl combine carrot strips, pineapple chunks, raisins, and pecan pieces. Stir together yogurt and orange juice concentrate. Stir yogurt dressing into carrot mixture. Cover and chill at least 4 hours or up to 3 days.

Cut peach or nectarine into thin wedges and toss with carrot salad. Serve on plates lined with spinach or sorrel leaves. Makes 4 side-dish servings.

Nutritional Information:

Nutrition facts per serving: calories: 164 , total fat: 5g , saturated fat: 1g , cholesterol: 2mg , sodium: 61mg, carbohydrate: 28g , fiber: 4g , protein: 4g , vitamin C: 43% , calcium: 8% , iron: 9% , fruit: 1.5 diabetic exchange , vegetables: 1 diabetic exchange , fat: 1 diabetic exchange