Carrot, Fruit, and Spinach Salad

Ingredients

• 1  mediumcarrot, peeled
• 2  tablespoonsraisins
• 2  tablespoonscoarsely chopped pecans
• 1/4  cupplain low-fat yogurt
• 2  teaspoonsfrozen orange juice concentrate, thawed
• 1/2  teaspoonwhite wine vinegar
• 1/8  teaspoonsalt
• 1 1/2  cupsfresh baby spinach or sorrel leaves
• 1/2  cupfresh or canned pineapple chunks
• 1/2  cupfresh mango or peach slices

Directions

Using a vegetable peeler, cut carrot lengthwise into thin strips. In a medium bowl, combine carrot strips, raisins, and pecans. In a small bowl, stir together yogurt, orange juice concentrate, vinegar, and salt. Stir yogurt dressing into carrot mixture. Cover and chill for 2 to 24 hours.

Line two salad plates with spinach leaves. Divide carrot mixture between salad plates. Serve with pineapple chunks and mango slices.