Cuisinart FP-14 - Manual (Page 56)

37
SALADS
SHREDDED CARROT SALAD WITH
HONEY -GINGER DRESSING
Healthy, nutritious and delicious.
1
CUP WALNUT HALVES
,
SHELLS
REMOVED
2
POUNDS CARROTS
,
PEELED
,
CUT INTO
2-
INCH PIECES
1
OUNCE FRESH GINGER ROOT
,
PEELED
,
CUT INTO
½-
INCH
PIECES
1½
CUPS PLAIN NONFAT YOGURT
,
DRAINED
*
½ CUP FRESH MINT LEAVES
2
TABLESPOONS HONEY
1
CUP GOLDEN RAISINS
Makes sixteen ½-cup servings
Approximate pr eparation time: 20 minutes, plus 8
hours (or overnight) to drain yogurt
Preheat oven to 350°F . Put the walnut halves in a baking
pan and toast until golden brown and fragrant, about 8
to 10 minutes. Allow to cool slightly. Insert the small
metal chopping blade into the small work bowl of the
Cuisinart
®
Food Processor and pulse to coarsely chop
nuts, about 5 to 6 times. Remove work bowl and reserve.
Insert the reversible shr edding disc assembly on the
medium side into the medium work bowl. Place the
carrots in the lar ge feed tube horizontally and shred
using medium pressur e. Remove work bowl and reserve.
Insert the large metal chopping blade into the lar ge
work bowl. Process the ginger r oot until finely chopped,
about 5 to 10 seconds. Scrape bowl. Add the yogurt,
mint and honey. Pr ocess to combine, about 10 seconds.
Scrape bowl and process an additional 5 seconds. Add
to shredded carr ots and combine. Add raisins and
gently mix. Serve chilled on a bed of lettuce.
*T o drain yogurt: Line a sieve with a double layer of
cheesecloth or a paper coffee filter and place over a
bowl. Put yogurt in sieve; cover and refrigerate at least
8 hours or overnight. Y ou may need to drain water from
bowl occasionally. Refrigerate thickened yogurt in an
airtight container for up to one week.
Nutritional information per serving:
Calories 137 (33% from fat) | carb. 19g | pro. 4g | fat 5g |
sat. fat 0g | chol. 0mg | sod. 39mg | calc. 65mg | fiber 3g