MamasHealth.com Home Salad Recipes Almond & walnut salad Ambrosia Apple Black bean Brocolli & walnut salad BLT Brrr fruit Butternut apple Campania Carrot raisin Chicken BLT Corn Cottage cheese potato Cuban chicken Five bean Frito bean Florida Greek lentil Green bean Grilled bell pepper Ham Light fruit Light pasta Low-cal potato Mandarin avocado Mayan potato Mediterranean Mint fig Mint potato Radicchio & pear Rocket Seafood potato South pacific beef Southwest Spinach chicken Steak Sunflower Sweet potato Tofu Tortellini Turkish Vietnamese Waldorf Walnut Watergate Wild rice Links   Email Mama Appetizer Recipes Beverage Recipes Bread Recipes Breakfast Recipes Burger Recipes Butter Recipes Casserole Recipes Chicken Recipes Crockpot Recipes Dessert Recipes Egg Recipes Jamaican Recipes Pickled Recipes Pasta Recipes Pizza Recipes Rice Recipes Salad Recipes Sauce Recipes Seafood Recipes Shake Recipes Soup Recipes Thai Recipes Tofu Recipes Turkey Recipes Vegetarian Recipes Wine info Mama's Kitchen Dilemmas Inexpensive Ovens	Carrot Raisin Salad Ingredients: 2 c. grated carrots 1 (5 oz.) can crushed pineapple, drained 1 sm. box raisins (1.5 oz. size) ½ c. miniature marshmallows 4 tbsp. light mayonnaise Directions: Mix all ingredients in a bowl and chill before serving.       Eggplant Salad Ingredients: 1 med. eggplant 1 lg. green pepper 1/2 tsp. salt 2 tsp. olive oil 2 tsp. lemon juice tomato onion Directions: Bake eggplant and pepper in potato baker on top of stove or in oven. turning as they brown. When the eggplant is browned and soft, run under cold water and peel off top skin. Put strips of eggplant with seeds and pepper (no seeds) into chopping bowl, add oil, salt and lemon juice and chop. Garnish with tomato, onion and lemon juice. If desired, serve on crackers or rye bread.	Sign up for our Email Newsletter For Email Marketing you can trust
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