The Downing Clinic - Carrot Salad 1 lb 1 1 cup 1 1 cup 1/2 1/2 cup 1/2 cup Carrots (organic) cleaned and sliced small head Cauliflower (cleaned) broken into pieces and stems chopped Peas (fresh or frozen) bunch Scallions Cashews (raw) Red bell pepper (chopped) Frozen orange juice concentrate Frozen pineapple juice concentrate or one 7 oz. can crushed pineapple 1 Wash all vegetables well. 2 Slice and cut carrots, cauliflower and scallions and bell pepper. 3 Lightly steam separately the carrots, cauliflower and fresh peas. If peas are frozen, no need to steam them. 4 Place all ingredients into a large bowl. Gently mix and refrigerate after covering. This will keep for several days.   Servings: 12 Yield: 12 - 1/2 cup servings Nutrition Facts (approximate) Nutrition (per serving): 99.5 calories; 34% calories from fat; 4.1g total fat; 0.0mg cholesterol; 43.6mg sodium; 323.5mg potassium; 14.1g carbohydrates; 2.3g fiber; 9.0g sugar; 11.9g net carbs; 3.0g protein.