We blog about this recipe here.
Carrot Apple Yogurt Salad
This is not the most beautiful salad in the world, but it’s oh so good – and nutritious. After a day sitting in the yogurt dressing, the salad was even better – but even less pretty. Sometimes beauty isn’t everything! Recipe loosely adapted from Moosewood Cookbook by Mollie Katzen
- 7 medium carrots (please do not buy those little peeled carrots; get ones with the tops still on so you can judge freshness), peeled, coarsely grated or julienned with a mandoline or a food processor)
- 2 large apples, peeled and grated or julienned
- 3/4 c yogurt (not low fat and not sweetened)
- 1 T lemon juice
- 1 T agave or honey
1 T seasoned rice vinegar - 1/2 tsp salt
- 1/4 tsp celery seed
- 1/3 c sliced almonds, toasted (optional)
Combine all the ingredients and mix well. Chill. When ready to serve, sprinkle on some toasted, sliced almonds.
Recipe brought to you by Andy and Ann and BigLittleMeals.com
Big Little Meals 