This looks and sounds very refreshing for a spring or summer lunch and it has 0g fat.

Minted Carrot & Orange
2 oranges, peeled
4 carrots
7 teaspoons fresh lemon juice
2 1/2 teaspoons water
3/4 teaspoons cinnamon
dash of salt
2 1/4 teaspoons fresh mint leaves, washed & dried

Cut the peeled orange into small chunks. Pour the orange and as much of the juice as you can into a medium-sized bowl. Grate the carrots and add to the bowl of oranges. Add lemon juice, water, cinnamon, salt and finely chopped mint leaves to the salad. Stir until well combined.
Makes six 1/2 cup servings