Name: Carrot Salad with Creamy Lemon, Yogurt, and Chive Dressing
Yield: Makes 4 to 6 servings
Ingredients: 2 tablespoons fresh lemon juice; 1 teaspoon honey; 3 tablespoons extra-virgin olive oil; 3/4 cup plain whole-milk yogurt (preferably Greek-style); 3 cups coarsely grated peeled carrots (about 15 ounces); 1/4 cup chopped fresh chives; 1/4 cup sliced almonds, toasted

Recipe information

Yield
Makes 4 to 6 servings

Ingredients

2 tablespoons fresh lemon juice

1 teaspoon honey

3 tablespoons extra-virgin olive oil

3/4 cup plain whole-milk yogurt (preferably Greek-style)

3 cups coarsely grated peeled carrots (about 15 ounces)

1/4 cup chopped fresh chives

1/4 cup sliced almonds, toasted

Preparation

Step 1
Whisk lemon juice and honey in medium bowl. Gradually whisk in oil, then yogurt. Mix in carrots and chives. Season with salt and pepper. DO AHEAD: Can be made 6 hours ahead. Cover and chill. Stir before serving.
Step 2
Sprinkle almonds over salad; serve.

TagsSalad Carrot Root Vegetable Vegetable Lemon Citrus Fruit Yogurt Dairy Chive Herbs & Spices Side Dinner Lunch Vegetarian Gluten Free Quick Easy No-Cook Bon Appétit

Recipe notes

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