Low-Fat Carrot and Raisin Salad Recipe

Prepare Carrots:

Peel and shred the carrots using a grater or a food processor.

Soak Raisins:

If the raisins are not already soft, you can soak them in warm water for about 10 minutes. Drain before using.

Make Dressing:

In a small bowl, mix together plain Greek yogurt, honey or maple syrup, lemon juice, and ground cinnamon to create the dressing.

Combine Ingredients:

In a large mixing bowl, combine the shredded carrots, soaked raisins, and chopped nuts if using.

Pour Dressing:

Pour the dressing over the carrot and raisin mixture. Toss everything well to ensure the salad is evenly coated with the dressing.

Adjust Sweetness:

Taste the salad and adjust the sweetness by adding more honey or maple syrup if desired.

Chill (Optional):

Refrigerate the carrot and raisin salad for about 30 minutes before serving if you prefer it chilled.

Garnish:

Garnish the salad with fresh mint leaves for a burst of freshness.

Serve:

Serve the low-fat carrot and raisin salad as a refreshing side dish or a light snack.