Saturday, November 12, 2011

Carrot, Apple and Mint Salad

Our building does a soup lunch once a week.  Different people are assigned to bring soup each week and we all enjoy a warm lunch, some socializing, and a new soup.  We each bring soup two times during 6 months and we have soup lunch once a week for most of the winter.  The suite that my office is in is bringing soup and I am bringing some support, in the form of carrot, apple and mint salad.  This recipe comes from Ellie Krieger's book, The Food You Crave.  It is a deliciously sweet, crunchy and tart salad that really satisfies.
I used carrots from our garden and shredded them with the food processor.  Don't be tempted to make this with pre-shredded carrots, they are dry and tasteless.  If you don't have a food processor it is really worth the trouble of grating them yourself.  Also, be sure to keep the peel on your apple, the color is beautiful.

Carrot, Apple and Mint Salad
     Ellie Krieger, The Food You Crave


  • 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


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.

November 12, 2011          Daylight  6 hours, 40 min., 14 sec.        Current Temp. 9º F

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