Carrot-Raisin Salad

CCE NYC Nutrition & Health Programs

Yields about 6 servings

This pretty salad is high in Vitamin C, Vitamin A and Iron.

Print Recipe View Nutrition Facts


6 medium carrots
3/4 cup raisins
2 tablespoons plain low fat yogurt (or light mayonnaise)
1 tablespoon no- pulp 100% orange juice


Large bowl,
Measuring cups,
Measuring spoons,
Mixing Spoon


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. Can last 4-5 months if packed in moist sand& stored in cold root cellar at 32-40

How to Prepare

Rinse with cold water. Trim off tops bottoms. Peel. To eat raw add to salads. Have as snack with dip. Carrots can be steamed Microwaved or boiled until tender.