Carrot, Green Apple and Mint Salad
- Level: Easy
- Total: 35 min
- Prep: 15 min
- Inactive: 20 min
- Yield: 6 (1/3 cup) servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 136 calorie
- Total Fat
- 6 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 3 milligrams
- Sodium
- 294 milligrams
- Carbohydrates
- 21 grams
- Dietary Fiber
- 4 grams
- Protein
- 2 grams
- Sugar
- 13 grams
- Level: Easy
- Total: 35 min
- Prep: 15 min
- Inactive: 20 min
- Yield: 6 (1/3 cup) servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 136 calorie
- Total Fat
- 6 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 3 milligrams
- Sodium
- 294 milligrams
- Carbohydrates
- 21 grams
- Dietary Fiber
- 4 grams
- Protein
- 2 grams
- Sugar
- 13 grams
Ingredients
1/3 cup plain nonfat yogurt
2 tablespoons mayonnaise
1 tablespoon lemon juice
1 tablespoon cider vinegar
1 teaspoon honey
1 pound carrots, peeled and trimmed
1 Granny Smith apple, cored
2 tablespoons roughly chopped fresh mint leaves
Salt
Directions
- Fold a full sheet of paper towel into quarters and place it in a small bowl. Spoon the yogurt on top of the paper towel. Place it in the refrigerator for 20 minutes so the yogurt can drain and thicken.
- In a small bowl whisk together the thickened yogurt and the mayonnaise, until smooth. Whisk in the lemon juice, vinegar, and honey.
- Grate first the carrots and then the apples in a food processor. Transfer them to a large bowl and stir to combine. Pour the dressing over the carrot mixture and toss. Add the mint and season with salt.
- Serve chilled.
