Carrot Fruit Salad
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Carrot Fruit Salad


1 8 oz. can unsweetened crushed pineapple, juice-packed
4 c. grated carrots
2 small oranges, cut in chunks
1/2 c. chopped dates (about 8 dates)


1 l/2 c. non-fat yogurt
1/4 c.frozen orange-juice concentrate
2 tsp. poppy seeds
1 tsp. lemon juice
1/4 tsp. nutmeg

Drain the pineapple well, pressing with a fork to remove excess juice, and combine with the carrots, oranges, and dates in a large bowl.

In a separate bowl, stir the dressing ingredients together; add to the carrots and fruits.

Toss thoroughly to coat the salad ingredients with the dressing.

Yield: about 5 cups.


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