Cathleen's Kitchen

HONEY CARROT SALAD

Ingredients:
4 medium carrots, shredded
3/4 cups pineapple, finely chopped
1/3 cup plain yogurt
2 TBLsps. fresh mint leaves, chopped
2 TBLsps. lemon juice
1 tsp. honey
1/2 tsp. cinnamon
1/4 tsp. cumin
1/2 head leaf lettuce, torn into bite-size pieces

Mix all ingredients except lettuce in a medium bowl. Cover and refrigerate at least 2 hours or until chilled. Serve on a bed of lettuce. Makes 6 servings.

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