Carrot and raisin salad 2

1. In medium bowl, combine carrots, pineapple, raisin,s and lemon juice.
2. Using a wire whisk-in small bowl combine remaining ingredients except coconut; pour over carrot mixture and toss until well coated.
3. Cover bowl with plastic wrap and refrigerate for at least 1 hour.
4. Just before serving, toss again and sprinkle with coconut.
5. 1 serving=2 vegetable, 1 ½ fat. 1 fruit ¼ milk 10 cal optional exchange 180 calories.
6. 4 g protein; 5 g fat; 32 g cho; 96 mg calcium, 196 mg sodium.
7. 7 mg chol.