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    You are in: Home / Recipes / Low Fat Tropical Prawn and Carrot Salad Recipe
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    Low Fat Tropical Prawn and Carrot Salad

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    10 mins

    1 hrs

    Sarah_Jayne's Note:

    This is my latest attempt to make something tasty for lunch that fits into my new-found low fat and many fish and veggie based diet. I had a normal carrot salad in mind but wanted to make it something I could eat as a lunch meal. I marked this down as two servings but I will be honest and say that I usually eat it all by myself when I feel the need for a big meal but don't want to spare the calories. The biggest pain about preparing this dish is peeling all the carrots around my dogs who love them and go insane when I just get one out of the fridge! Cooking time includes chilling time in the fridge.

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    Units: US | Metric


    1. 1
      Take pineapple rings out of can and chop up into sizable chunks. Set aside and reserve the required 3 TBS of pineapple liquid.
    2. 2
      Combine pineapple liquid, extra light mayo, 0% Greek yogurt and Splenda in bowl.
    3. 3
      Add carrots, pineapple, prawns and raisins and mix until the wet mixture is mixed all the way through.
    4. 4
      Cover in cling film and put in the fridge for an hour or more.
    5. 5
      Give a quick stir before eating.

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    Nutritional Facts for Low Fat Tropical Prawn and Carrot Salad

    Serving Size: 1 (350 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 373.3
    Calories from Fat 95
    Total Fat 10.6 g
    Saturated Fat 1.6 g
    Cholesterol 11.1 mg
    Sodium 379.2 mg
    Total Carbohydrate 70.2 g
    Dietary Fiber 7.6 g
    Sugars 48.1 g
    Protein 5.3 g

    The following items or measurements are not included:

    king prawns

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