Instructions: This tossed salad with an orange-yogurt dressing will stay fresh and crisp for two to three days if refrigerated in a tightly sealed container.

1. Using a vegetable peeler, cut carrots lengthwise into thin strips (you should have about 2 cups). In a medium bowl combine carrot strips, pineapple chunks, raisins, and pecan pieces. Stir together yogurt and orange juice concentrate. Stir yogurt dressing into carrot mixture. Cover and chill at least 4 hours or up to 3 days.

2. Cut peach or nectarine into thin wedges and toss with carrot salad. Serve on plates lined with spinach or sorrel leaves.

Makes 4 side-dish servings.

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