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RECIPES/Sides
Shredded Carrot Salad with Honey-Ginger Dressing

Healthy, nutritious and delicious

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Recommended Servings
Makes twelve ½ -cup servings
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INGREDIENTS

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

Instructions

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.

RECIPE FACTS

Servings: Makes twelve ½ -cup servings

Nutritional information per serving

Calories 76 (13% from fat) - carb. 16g - pro. 2g - fat 1g - sat. fat 0g - chol. 0mg - sod. 51mg - calc. 56mg - fiber 2g

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