Carrot salad

By LLRedd

Ingredients

• 2/3 cup walnut halves, shells removed
• 1 1/2 pounds carrots, peeled, cut into 2” pieces
• 3/4 ounce fresh ginger root, peeled, cut into 1/2” pieces
• 1 cup plain nonfat yogurt, drained *
• 1/3 cup fresh mint leaves
• 1 1/2 tablespoons honey
• 2/3 cup golden raisins

Preparation

Step 1

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.