Old-Fashioned Carrot and Raisin Salad

1 cup water

2 tablespoons granulated sugar

¼ teaspoon salt

1 tablespoon fresh-squeezed lemon juice

1 cup loosely packed seedless raisins

6 tablespoons low-fat mayonnaise

6 tablespoons bottled low-fat or fat-free Catalina salad dressing

1½ pounds carrots, peeled, ends trimmed and grated coarse

Add the water, sugar, salt and lemon juice to a small saucepan, place over medium-high heat, stir until the sugar dissolves and bring to a boil. Remove from the heat, stir in the raisins and steep for 5 minutes, or until plump. Drain and cool.

To a medium bowl add mayonnaise and Catalina dressing and whisk together until combined. Add the carrots and cooled raisins and, using a large rubber spatula, stir and fold until coated with dressing. Chill. Taste and adjust seasoning (may need salt or sugar).

Serves 10.

LeanNotes: Artificial sweetener may successfully be substituted for the sugar in the raisin water as well as at the end, if the salad flavor balance requires sweetening. The quality of the carrots makes a very big difference in this salad. If you can find carrots with the leafy tops at a farmers market, you’ll insure that your salad not only tastes good, but keeps all its nutritional promises.

Nutrition values per serving (no added salt): 101 calories (12.4 percent from fat), 1.4 g fat (trace of saturated), 22.9 g carbohydrates, 2.7 g fiber, 1.7 g protein, no cholesterol, 112 mg sodium.