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56
SALADS
SHREDDED CARROT SALAD WITH
HONEY-GINGER DRESSING
Healthy, nutritious and delicious.
²⁄
³
CUP WALNUT HALVES
1½ POUNDS CARROTS, CUT INTO
2-INCH PIECES
1 2-INCH PIECE FRESH GINGER-
ROOT, PEELED AND CUT INTO
½-INCH PIECES
½ CUP PLAIN NONFAT GREEK
YOGURT
¹
⁄
³
CUP FRESH MINT LEAVES
1½ TABLESPOONS HONEY
²⁄
³
CUP GOLDEN RAISINS
¼ TEASPOON KOSHER SALT
PINCH FRESHLY GROUND
BLACK PEPPER
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 gingerroot 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.
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
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