Carrot Salad(Can Be Made A Day Ahead) - cooking recipe

Ingredients

2 1/2 c. shredded carrots (about 4 medium)
3/4 c. finely chopped pineapple
1/3 c. nonfat plain yogurt
2 Tbsp. chopped fresh mint leaves
2 Tbsp. lemon juice
1 tsp. honey
1/2 tsp. ground cinnamon
1/4 tsp. ground cumin
3 c. bite size pieces leaf lettuce (about 1/2 head)

Preparation

Mix all ingredients, except lettuce, in a glass or plastic bowl.
Cover and refrigerate about 2 hours or until chilled. Serve on lettuce.
Makes 6 servings.
One serving has 50 calories.