Sunday, October 10, 2010

carrot green apple salad (slightly tardy)

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.


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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