Carrot-Raisin Salad Recipe

This salad is a good source of vitamin A, which keeps eyes and skin healthy.


2 cups shredded carrots (about 4 carrots) 1/2 cup raisins
2 tablespoons low-fat mayonnaise or salad dressing
2 tablespoons plain yogurt or orange juice


1.Combine carrots and raisins in a serving bowl.
2.Mix low fat mayonnaise or salad dressing with yogurt or orange juice.
3.Pour mixture over carrots and raisins and chill until serving time.
4.Refrigerate leftovers within 2-3 hours.


This recipe is a good source of fiber, which may help protect you against some diseases.

2 cups cooked pearl barley (cooking directions below)
1 can (15 ounces) kidney beans, drained
1 cup corn (canned, frozen or fresh cooked)
1 large red bell pepper, seeded and finely chopped
1/2 cup sliced celery
1/4 cup sliced green onion
1 clove garlic, finely chopped
1/4 cup fresh lemon or lime juice
2 tablespoons vegetable oil
Salt and pepper, to taste
Fresh cilantro or parsley sprigs, for garnish


1. Mix barley with remaining ingredients, except garnish, in a
large bowl.
2. Cover and chill several hours or overnight to allow flavors to
3. Garnish with cilantro or parsley sprigs, if desired, and serve.
4. Refrigerate leftovers within 2-3 hours. To cook