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Recipe: Carrots and Raisin Salad Revisited (with yogurt dressing)

Salads - Vegetables
CARROTS AND RAISIN SALAD REVISITED



2 cups Dannon Plain Nonfat or Lowfat Yogurt
1 tablespoon packed brown sugar
1/4 teaspoon grated orange peel
2 tablespoons orange juice
1/4 teaspoon ground nutmeg or cardamom
Pinch salt
6 to 7 medium carrots, peeled and coarsely shredded (3 cups)
1/4 cup raisins
3 tablespoons chopped cashews, almonds or pecans (for garnish)

Spoon yogurt into large strainer lined with double thickness of cheesecloth or a coffee filter. Place bowl beneath, but not touching strainer to catch liquid. Chill 1 1/2 hours.

Scrape yogurt into a medium bowl. Discard liquid. Add brown sugar, orange peel and juice, nutmeg and salt; stir until smooth. Add carrots and raisins; toss to coat.

Cover; chill 20 to 30 minutes before serving. Just before serving, sprinkle with cashews.

Makes 6 servings (3 cups)

Per serving (1/2 cup): 140 Calories, 4g Fat, 5mg Cholesterol

Source: Recipe booklet: Taste Why It's Dannon, Favorite Brand Name Recipes January 1995
MsgID: 3158166
Shared by: Betsy at Recipelink.com
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