Carrot Salad

Carrot Salad Recipe
1 pound carrots, shredded (approx. 3 cups shredded)
3/4 cup pineapple, chopped or crushed
1/2 cup raisins
6 ounces plain lowfat yogurt
2 tablespoons fresh mint, chopped
2 tablespoons lemon juice
1 teaspoon honey
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cumin

Procedure
Combine all ingredients in a large bowl and mix well. Cover and refrigerate for at least 2 hours.
Makes 6 Servings
Serving Size: 6ounces