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SALADS
SHREDDED CARROT SALAD WITH
HONEY-GINGER DRESSING
Healthy, nutritious and delicious.
²⁄
³
cup walnut halves,
sh el ls r e m o v e d
1½ pounds c arrots , cut into
2-inch p i ec e s
¾ ounce f r e sh GinGer root,
p e e le d , cut into
½-inch p i ec e s
1 c up plain nonfat y o Gu r t,
drained*
¹⁄
³
cup f r e s h mi n t l e a ve s
1½ tabl esp oons hon ey
²⁄
³
cup G old en raisins
¼ teas poo n kos her salt
pinch of f r e s h ly
Ground p e pp e r
Makes 6 cups
Approximate preparation time: 20 minutes, plus 8
hours (or overnight) to drain yogurt
Preheat oven to 350°F. Put the walnut halves in a baking
pan and toast until golden brown and fragrant, about
8 to 10 minutes. Allow to cool slightly. Insert the small
metal chopping blade into the small work bowl of the
Cuisinart
®
Food Processor and pulse to coarsely chop
nuts, about 5 to 6 times. Remove work bowl and reserve.
Insert the reversible shredding disc assembly on the
medium side into the large work bowl. Place the carrots
in the large feed tube horizontally and shred using
medium pressure. Transfer to a large mixing bowl. Insert
the large metal chopping blade. Process the ginger root
until finely chopped, about 5 to 10 seconds. Scrape
bowl. Add the yogurt, mint and honey. Process to
combine, about 10 seconds. Scrape bowl and process
an additional 5 seconds. Add to shredded carrots and
combine. Add walnuts, raisins, salt and pepper and
gently mix. Taste and adjust seasoning accordingly.
Serve chilled on a bed of lettuce.
*To drain yogurt: Line a sieve with a double layer of
cheesecloth or a paper coffee filter and place over a
bowl. Put yogurt in sieve; cover and refrigerate at least
8 hours or overnight. You may need to drain water from
bowl occasionally. Refrigerate thickened yogurt in an
airtight container for up to one week.
Nutritional information per serving (½ cup):
Calories 111 (30% from fat)
|
carb. 18g
|
pro. 4g
|
fat 4g
|
sat. fat 0g
|
chol. 0mg
|
sod. 35mg
|
calc. 66mg
|
fiber 2g