Right now you're probably thinking, "Carrot salad, Amanda?" It's October. Shouldn't you be breaking out the pumpkin?" Well, perhaps you're right. But remember when I said, we don't have autumn in Texas? All we have is "godawfully hot" and "those couple months where you have to wear jeans." And while it has been a beautiful and mercifully mild 80 degrees here the past couple weeks, I'm not quite ready to start my "fall" flavors.
So here's one of my very favorite summery salads--in October. I like mine a little sweet (I know, shocking), but if you prefer, you can leave out the honey & cinnamon.
CARROT APPLE SALAD
2 cups carrots (I used baby carrots)
1 granny smith apple
1/3 cup raisins
2 heaping spoons of plain yogurt
1 tsp honey
1/4 tsp cinnamon
salt & pepper to taste
Using a food processor shredder, shred the carrots and half of the apple. Peel and dice the other half of the apple. In a medium bowl, combine the yogurt, honey, and seasonings. Stir in the carrot mixture and diced apples.
Makes 2-ish servings.
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