Crunchy Carrot Salad


  • 1 pound raw fresh carrots (washed and scrubbed or peeled, shredded)
  • 1/2 cup raisins
  • 8 ounces low-fat vanilla or lemon yogurt


  1. Mix all ingredients in a large mixing bowl.
  2. Cover with plastic wrap and refrigerate for at least an hour.
  3. Toss again before serving.


View this recipe on What's Cooking? USDA Mixing Bowl

Scroll To Top