4 carrots
1 cup unsweetened pineapple juice
2 1/2 cups orange juice
Lettuce cups
Snipped mint
1. Pare carrots into strips with a vegetable peeler. Place in a shallow glass dish; pour fruit juices over. Refrigerate covered 6 hours or overnight, stirring occasionally.
2. Drain carrots, spoon into lettuce cups, and garnish with mint.
4 SERVINGS