Wednesday, December 28, 2011

Carrot (or Broccoli) and Raisin Salad

From: Serious Eats

This is an old-fashioned kind of veggie side dish, but healthy and delicious. As much as I love carrots (yum!), I had a bag of TJ's organic broccoli slaw that I wanted to use up, so I just used that instead. I also used some frozen TJ's pineapple tidbits, which I thawed before adding. It created enough pineapple juice during thawing to add to the sauce.

4 cups shredded carrot
1 (8-ounce) can crushed pineapple in juice, drained and liquid reserved
1/2 cup chopped pecans, toasted and cooled completely
1/4 cup raisins
1/4 cup 2% plain Greek yogurt
1 teaspoon sugar
Pinch of salt

1 In a medium bowl, combine shredded carrot, pineapple solids, pecans, and raisins.

2 In a small bowl, combine 2 tablespoons reserved pineapple juice with all the yogurt, sugar, and salt. Stir until no lumps are left.

3 Add yogurt mixture into carrot mixture. Stir thoroughly to combine. Let sit a few hours in refrigerator so flavors can meld, though you can serve immediately if desired. Serve.

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