Spiced Carrot Salad with Yogurt Pitas
Recipe courtesy of Food Network Kitchen
Recipe courtesy Food Network Kitchens for entwine.
Copyright 2011 Television Food Network, G.P. All rights reserved
This salad is a Central Asian classic; it's usually served as a light, fresh side to richer grilled meat. We loved the way the carrots' sweetness brought out the cabernet's more herbaceous side.
1. Toss together the carrots, garlic, coriander, paprika, 1/4 teaspoon pepper, and vinegar in a bowl.
2. Heat a splash of oil in a hot pan and add the onions. Cook until golden, about 5 minutes. Pour the onions over the carrots and toss to coat. Cover and refrigerate 2 hours and up to overnight.
3. Just before serving, add the cilantro leaves to the carrot mixture. Spread the Greek yogurt on the pita chips and serve alongside the carrot salad.
Total Fat: 8.5 grams
Saturated Fat: 1 gram
Total Carbohydrate: 16 grams
Protein: 5 grams
Sodium: 143 milligrams
Cholesterol: 0 milligrams
Fiber: 3 grams
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