Mint Carrot Pineapple Salad

Recipe Ingredients

4		Carrots - shredded (medium)
3/4 cup	109g / 3.8oz	Pineapple - finely chopped
1/3 cup	78ml	Fat free plain yogurt
2 tablespoons	30ml	Fresh mint leaves - chopped
2 tablespoons	30ml	Lemon juice
1 teaspoon	5ml	Honey
1/2 teaspoon	2.5ml	Ground cinnamon
1/4 teaspoon	1.3ml	Ground cumin
3 cups	120g / 4.2oz	Leaf lettuce

Recipe Instructions

Tear the lettuce into bite-sized pieces.

Mix all of the ingredients except the lettuce in a glass or plastic bowl, blending well.

Cover and refrigerate about 2 hours or until well chilled. Serve on the lettuce.

Source:
McCall'S Magazine -- APRIL 1997

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