Carrot-Raisin Salad

Ingredients

• 2 tablespoons reduced-fat mayonnaise
• 1/4 cup low-fat buttermilk
• 1/2 tablespoon cider vinegar
• 1 teaspoon mild or strong honey (optional)
• 1 cup cooked brown rice
• 3 medium carrots, grated or shredded (1 cup)
• 1/3 cup dark raisins

Directions

1. Place the mayonnaise in a medium bowl. Slowly add the buttermilk, whisking until well combined. Whisk in the vinegar and honey (if desired).
2. Add the rice, carrots, and raisins, and stir to mix well.
3. Serve at once, or cover and refrigerate for several hours before serving. Leftover salad will keep in the refrigerator for 3 to 4 days.

Recipe Yield: Yield: 4 servings Serving Size: 1/2 cup

Source: The Diabetes Snack, Munch, Nibble, Nosh Book
Book Title: The Diabetes Snack, Munch, Nibble, Nosh Book