Sides
Shredded Carrot Salad with Honey-Ginger Dressing
Makes twelve ½ -cup servings
Shredded Carrot Salad with Honey-Ginger Dressing
Makes twelve ½ -cup servings
Healthy, nutritious and delicious
Ingredients
⅔ cup walnut halves, shells removed 1½ pounds carrots, peeled, cut into 2” pieces ¾ ounce fresh ginger root, peeled, cut into ½” pieces 1 cup plain nonfat yogurt, drained * ⅓ cup fresh mint leaves 1½ tablespoons honey ⅔ cup golden raisins
Preparation
Preheat oven to 350°F. Place walnut halves in a baking pan and toast until golden brown and fragrant, about 8 – 10 minutes. Allow to cool slightly. Insert metal blade in food processor and pulse to coarsely chop nuts, about 5 to 6 times. Reserve. Insert shredding disc. Place carrots in large feed tube horizontally and shred. Transfer to a large mixing bowl. Insert metal blade. Process ginger root until finely chopped, about 5 to 10 seconds. Scrape bowl. Add yogurt, mint and honey. Process to combine, about 10 seconds. Scrape work bowl and process an additional 5 seconds. Add to shredded carrots and combine. Add raisins and gently mix. Serve chilled on a bed of lettuce.