Ingredients
1 8 oz. can unsweetened crushed pineapple, juice-packed
4 c. grated carrots
2 small oranges, cut in chunks
1/2 c. chopped dates (about 8 dates)
Dressing:
1 l/2 c. non-fat yogurt
1/4 c.frozen orange-juice concentrate
2 tsp. poppy seeds
1 tsp. lemon juice
1/4 tsp. nutmeg
1. Drain the pineapple well, pressing with a fork to remove excessjuice,
and combine with the carrots, oranges, and dates in a large
bowl.
2. In a separate bowl, stir the dressing ingredients together; add to the
carrots and fruits. Toss thoroughly to coat the salad ingredients
with the dressing.
Yield: about 5 cups.
