Spring Carrot Salad Recipe
Summary
Preparation Time30 MinCooking Time20 Min
Ready In50 MinDifficulty LevelMedium
Health IndexHealthyServings4
Ingredients
| 1-1/4 lb. small new carrots | ||
| Salt | To Taste | |
| Ground pepper | 1 To taste | |
| Plain yogurt | 2/3 Cup (16 tbs) (Dressing:) | |
| Grated peel and juice of 1/2 orange | ||
| 2 tablespoons chopped fresh parsley or chives | ||
| Salt | To Taste (Dressing:) | |
| Ground pepper | 1 To taste (Dressing:) | |
Directions
MAKING
1. Scrub carrots leaving very small carrots whole.
2. Make lengthwise pieces out of the larger carrots in half.
3. In a medium saucepan place carrots add 1 cup water and season with salt and pepper.
4. Let it boil, simmer for 5 to 8 minutes such that carrots are crisp-tender.
5. Drain and set aside to cool.
6. For making dressing, in a small bowl, combine yogurt, orange peel, orange juice and parsley or chives and season with salt and pepper.
SERVING
7. Serve immediately or cover and refrigerate carrots and dressing separately such that served.
8. To serve, on a platter, place cooled carrots and top with dressing.
9. Serve with cold meats.
1. Scrub carrots leaving very small carrots whole.
2. Make lengthwise pieces out of the larger carrots in half.
3. In a medium saucepan place carrots add 1 cup water and season with salt and pepper.
4. Let it boil, simmer for 5 to 8 minutes such that carrots are crisp-tender.
5. Drain and set aside to cool.
6. For making dressing, in a small bowl, combine yogurt, orange peel, orange juice and parsley or chives and season with salt and pepper.
SERVING
7. Serve immediately or cover and refrigerate carrots and dressing separately such that served.
8. To serve, on a platter, place cooled carrots and top with dressing.
9. Serve with cold meats.
Chef
