Beat the Heat & Heart Disease

Photo Credit: bhg.com

I had a bit of a scare recently and had to visit my Cardiologist. I began researching  meals that were both appetizing and provide the nutrition my body needs. While doing research I came across this salad in Better Homes and Garden that really hit the mark and I felt the need to share with you. Summertime we're always looking for lite fare so try this for your next meal. It's a great addition to your weekly menu or when you entertain friends.

Carrot, Fruit, and Spinach Salad

Ingredients

2 medium carrots, peeled

1 1/2 cupsfresh pineapple chunks or one 15-ounce can pineapple chunks, drained

1/4 cup raisins

1/4 cup pecan pieces

1/2cup plain low-fat yogurt

1 tablespoonfrozen orange juice concentrate, thawed

1 medium white or yellow peach or nectarine

1 1/2 cups torn spinach or sorrel leaves

Directions

1. 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.

2. 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.

Nutrition Facts                                           

• Servings Per Recipe 4,
• Calories 164,
• Protein (gm) 4,
• Carbohydrate (gm) 28,
• Fat, total (gm) 5,
• Cholesterol (mg) 2,
• Saturated fat (gm) 1,
• Dietary Fiber, total (gm) 4,
• Vitamin A (IU) 4956,
• Vitamin C (mg) 25,
• Sodium (mg) 61,
• Calcium (DV %) 81,
• Iron (DV %) 2,
• Vegetables () 1,
• Fruit () 2,
• Fat () 1,
• Percent Daily Values are based on a 2,000 calorie diet