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Carrot Salad Recipe for Dieters
Delicious carrots, golden raisins, succulent pineapple - oh the freshness of this diet friendly carrot salad....
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Carrots are mined with a healthy dose of Vitamin A which support vision and eye health. And you'll love the simplicity of this low calorie recipe.
It also stores well in a sealed container, making it an ideal recipe for lunch time.
Carrot & Raisin in the Sun Salad Recipe
Recipe Ingredients
2 grated carrots; be sure to snip away the ends and peel the skins
1 Tablespoon of dark or golden raisins
1 Tablespoon of Light Miracle Whip Salad Dressing
1 Teaspoon of Orange Juice
1/4 cup of drained pineapple
1 Teaspoon of packed brown sugar
Simply combine all the ingredients, mix thoroughly and chill until serving time. This recipe contains about 50 calories per serving and serves 2 people generously. Enjoy with a salad and a glass of unsweetened tea.
Blended Carrot Recipe
Recipe Ingredients
1 small bag of whole carrots, trimmed and peeled
1 Tablespoon of light, reduced fat margarine
1/2 cup of Italian Sweet Creamer by Coffee-Mate (suggestions below if you don't have this creamer on hand)
Cut the carrots into bite-sized bits. The smaller they are cut, the quicker they will cook. Place into a deep pot and cover with water; cook until the carrots are tender. Next, drain the water from the carrots. Add the creamer. If you don't have this in your refrigerator, then you can use 1/2 cup of milk plus 1 teaspoon of vanilla extract plus 1 Tablespoon of packed brown sugar (light or dark).
Beat the carrots into a smooth consistency. They are ready to serve at this point - but if you wish to take the flavors in a different direction, add 1 teaspoon of ground sugar while beating.
English Peas & Carrots
Very simple - and straight forward but some important cooking notes that will make this standard dish quite unlike you may have experienced before. The key is to use fresh peas which are much different than frozen or canned peas. They are exceptionally easy to grow but they can also be found at your local market during certain times of the year - generally early spring.
Fresh English peas melt like butter in the mouth - without all those threatening calories, of course. Cook until tender on the stove top in water, then drain.
As to the carrots, forget the canned or the frozen variety. Trim, peel and slice the carrots; place in a deep pot and cover with water. Add 1/2 cup of fresh orange juice. Allow to cook until they are fork-tender.
Remove and drain both the peas and carrots. Combine them and add 1 Tablespoon of reduced fat margarine.
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