Cuisinart Elite DLC-XPN - Manual (Page 50)

37
SALADS
SHREDDED CARROT SALAD WITH
HONEY -GINGER DRESSING
Healthy, nutritious and delicious.
²⁄³
CUP WALNUT HALVES
,
SHELLS REMOVED
1½
POUNDS CARROTS
,
CUT INTO
2-
INCH PIECES
¾
OUNCE FRESH GINGER ROOT
,
PEELED
,
CUT INTO
½-
INCH PIECES
1
CUP PLAIN NONFAT YOGURT
,
DRAINED
*
¹⁄³ CUP FRESH MINT LEAVES
1½
TABLESPOONS HONEY
²⁄³
CUP GOLDEN RAISINS
¼
TEASPOON KOSHER SALT
PINCH OF FRESHLY
GROUND PEPPER
Makes 6 cups
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 large work bowl. Place the carr ots
in the large feed tube horizontally and shr ed using
medium pressur e. Transfer to a lar ge mixing bowl. Insert
the large metal chopping blade. Pr ocess the ginger root
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 walnuts, raisins, salt and pepper and
gently mix. T aste and adjust seasoning accor dingly.
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 (½ cup):
Calories 111 (30% from fat) | carb. 18g | pro. 4g | fat 4g |
sat. fat 0g | chol. 0mg | sod. 35mg | calc. 66mg | fiber 2g