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57
SALADS
SHREDDED CARROT SALAD WITH
HONEY-GINGER DRESSING
Healthy, nutritious and delicious.
½ CUP WALNUT HALVES, SHELLS
REMOVED
1 POUND CARROTS, PEELED,
CUT INTO 2-INCH PIECES
1 1-INCH PIECE FRESH GINGER,
PEELED AND HALVED
¾ CUP PLAIN NONFAT YOGURT,
DRAINED*
¼ CUP FRESH MINT LEAVES
1 TABLESPOON HONEY
½ CUP GOLDEN RAISINS
LETTUCE, FOR SERVING
Makes 4 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.
Remove and reserve in a separate bowl. Insert the large metal
chopping blade into the large work bowl. Process the ginger
until fi nely 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 raisins and
reserved walnuts and gently mix. Serve chilled on a bed of
lettuce.
*To drain yogurt: Line a sieve with a double layer of cheese-
cloth or a paper coffee fi lter 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 137 (33% from fat) | carb. 19g | pro. 4g | fat 5g
sat. fat 0g | chol. 0mg | sod. 39mg | calc. 65mg | fi ber 3g
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