Shredded Carrot Salad with Honey-Ginger DressingCuisinart Original Recipe
2/3 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 *
1/3 cup fresh mint leaves
1½ tablespoons honey
2/3 cup golden raisins
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.
ServingsMakes twelve ½ -cup servings
Calories 76 (13% from fat) - carb. 16g - pro. 2g - fat 1g - sat. fat 0g - chol. 0mg - sod. 51mg - calc. 56mg - fiber 2g