1 pound carrots, peeled and shredded
½ cup raisins
1 8-ounce carton vanilla yogurt
4 iceberg lettuce cups
Salt and fresh ground pepper
Add
carrots and raisins to mixing bowl. Mix
in yogurt and toss to coat. Cover with
plastic wrap and refrigerate for at least 1 hour. Serve on a chilled lettuce cup.
Salt and pepper to taste.
Yield: 4 servings.
Carolyn
Gass Hardimon, M. S. Home Economist