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Waldorf Salad Raisins add a moist, wonderfully chewy texture and a dark rich color to this tradi- tional apple and nut salad. For variety, try substituting Sun-Maid Fruit Bits or Apricots (diced) for the raisins. One serving equals one 5 A Day serving. 1 ⁄4 cup low fat plain yogurt 2 apples, diced 1 ⁄2 cup Sun-Maid Raisins 1 ⁄3 cup sliced celery 2 tablespoons chopped walnuts Lettuce leaves Combine all ingredients except walnuts and lettuce leaves. Toss well. Place on lettuce leaves and garnish with walnuts. Makes 4 servings. Dietary Fiber 17% . Potassium 10% Nutrients per serving (approx. 1 cup): Calories 140; Protein 2g; Fat 2.5g (Sat. Fat 0g); Carbohydrate 29g; Dietary Fiber 4g; Cholesterol 0mg; Sodium 25mg. Moroccan Salad This salad is the "color of health." The more color a fruit or vegetable has, often the more health-promoting compounds, called phytonutrients, it contains. Slice carrots, diagonally, into 2 or 3 pieces. Cook carrots in boiling water until crisp- tender, about 5 minutes. Drain and rinse with cold water. Drain again. Set aside to cool. Combine lemon juice, sugar, paprika, cumin, cinnamon, salt and cayenne pepper in medium bowl. Stir to dissolve sugar and salt. Stir in olive oil, parsley and raisins. Add carrots and toss. Cover and refrigerate at least one hour to chill and blend flavors. Stir occasion- ally. Serve on lettuce leaves, if desired. Makes 6 servings. Vitamin A 230% . Vitamin C 20% Potassium 13% . Dietary Fiber 12% Nutrients per serving (approx. 1/2 cup): Calories 140; Protein 1g; Fat 2.5g (Sat. Fat 0g); Carbohydrate 28g; Dietary Fiber 3g; Cholesterol 0mg; Sodium 130mg. 1 pound baby carrots 2 tablespoons lemon juice 1 teaspoon sugar 1 ⁄2 teaspoon paprika 1 ⁄4 teaspoon ground cumin 1 ⁄4 teaspoon ground cinnamon 1 ⁄4 teaspoon salt 1 ⁄8 teaspoon cayenne pepper 1 tablespoon olive oil 1 ⁄4 cup minced parsley 1 cup Sun-Maid Raisins Lettuce leaves, optional

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