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SALADS
37
|
2g
fiber
66mg
|
|
4g
fat
4g
pro.
cup):
an
in
yogurt
thickened
from
water
drain
to
least
at
refrigerate
a
over
place
and
of
layer
double
accordingly.
seasoning
and
pepper
and
and
carrots
shredded
process
and
bowl
to
Process
honey.
Scrape
seconds.
root
ginger
the
Process
Insert
bowl.
mixing
using
shred
and
carrots
the
Place
bowl.
the
on
assembly
reserve.
and
bowl
work
chop
coarsely
to
the
of
bowl
work
small
the
Insert
about
fragrant,
baking
a
in
halves
8
plus
minutes,
WITH
|
|
calc.
35mg
sod.
0mg
|
|
18g
carb.
fat)
from
(½
serving
per
information
week.
one
to
up
for
Refrigerate
need
may
You
overnight.
and
cover
sieve;
filter
coffee
paper
a
with
sieve
a
Line
lettuce.
of
bed
adjust
and
salt
raisins,
walnuts,
to
Add
seconds.
Scrape
seconds.
and
mint
yogurt,
10
to
5
about
chopped,
blade.
chopping
large
a
to
Transfer
horizontally
tube
work
large
the
disc
shredding
reversible
Remove
times.
pulse
and
Processor
small
the
into
blade
slightly.
cool
to
Allow
and
brown
golden
walnut
the
Put
350°F.
yogurt
drain
to
overnight)
20
time:
preparation
delicious.
DRESSING
SALAD
|
chol.
0g
fat
sat.
(30%
111
Calories
Nutritional
container
airtight
occasionally.
bowl
or
hours
8
in
yogurt
Put
bowl.
a
or
cheesecloth
yogurt:
drain
*To
a
on
chilled
Serve
Taste
mix.
gently
Add
combine.
5
additional
an
10
about
combine,
the
Add
bowl.
finely
until
metal
large
the
pressure.
medium
feed
large
the
in
into
side
medium
the
Insert
6
to
5
about
nuts,
Food
Cuisinart
®
chopping
metal
minutes.
10
to
8
until
toast
and
pan
to
oven
Preheat
(or
hours
Approximate
cups
6
Makes
and
nutritious
HONEY-GINGER
CARROT
PEPPER
FRESHLY
SALT
KOSHER
RAISINS
GOLDEN
HONEY
TABLESPOONS
LEAVES
MINT
,
YOGURT
NONFAT
PIECES
INTO
CUT
,
ROOT
GINGER
FRESH
PIECES
,
INTO
CUT
CARROTS
REMOVED
,
HALVES
WALNUT
Healthy,
SHREDDED
GROUND
OF
PINCH
¼
TEASPOON
²⁄ ³
CUP
1½
¹⁄ ³
FRESH
CUP
*
DRAINED
1
PLAIN
CUP
½-
INCH
,
PEELED
¾
OUNCE
2-
INCH
1½
POUNDS
SHELLS
²⁄ ³
CUP
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