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Gingerbread
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Carrot, Fruit, and Spinach Salad
2 medium carrots, peeled
1 1/2 cups fresh pineapple chunks or one 15-ounce can pineapple chunks, drained
1/4 cup raisins
1/4 cup pecan pieces
1/2 cup plain yogurt
1 tablespoon frozen orange juice concentrate, thawed
1 medium white or yellow peach or nectarine
1 1/2 cups torn spinach
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.
Cut peach or nectarine into thin wedges and toss with carrot salad. Serve on plates lined with spinach.
 Always Kiss The Cook
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