In medium bowl, combine carrots, pineapple, raisin,s and lemon juice. Using a wire whisk-in small bowl combine remaining ingredients except coconut; pour over carrot mixture and toss until well coated. Cover bowl with plastic wrap and refrigerate for at least 1 hour. Just before serving, toss again and sprinkle with coconut. 1 serving=2 vegetable, 1 1/2 fat. 1 fruit 1/4 milk 10 cal optional exchange 180 calories. 4 g protein; 5 g fat; 32 g CHO; 96 mg calcium, 196 mg sodium. 7 mg chol.
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|Serving Size: 1 Serving (67g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 5 (6%)|
|Amt Per Serving||% DV|
|Total Fat 0.6g||1 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0g|
|Cholesterol 1.8mg||1 %|
|Sodium 23.9mg||1 %|
|Potassium 245.1mg||6 %|
|Total Carbohydrate 19.8g||6 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 19g|
|Protein 2.3g||3 %|
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Calories per serving: 85
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