Shredded Carrot Salad with Honey-Ginger Dressing

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

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

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.