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SALADS
37
|
3g
fiber
65mg
|
|
5g
fat
4g
pro.
an
in
yogurt
thickened
from
water
drain
to
least
at
refrigerate
a
over
place
and
of
layer
double
lettuce.
and
raisins
Add
Add
seconds.
5
additional
seconds.
10
about
yogurt,
the
Add
chopped,
finely
until
large
the
into
blade
reserve.
and
bowl
work
shred
and
horizontally
the
Place
bowl.
the
on
assembly
reserve.
and
bowl
work
chop
coarsely
to
the
of
bowl
work
small
the
Insert
8
about
fragrant,
baking
a
in
halves
8
plus
minutes,
WITH
|
|
calc.
39mg
sod.
0mg
|
|
19g
carb.
fat)
from
serving:
per
information
week.
one
to
up
for
Refrigerate
need
may
You
overnight.
and
cover
sieve;
in
filter
coffee
paper
a
with
sieve
a
Line
of
bed
a
on
chilled
combine.
and
carrots
an
process
combine,
to
Process
bowl.
Scrape
seconds.
root
ginger
the
Process
chopping
metal
Remove
pressure.
tube
feed
work
medium
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
servings
½-cup
delicious.
DRESSING
SALAD
|
chol.
0g
fat
sat.
(33%
137
Calories
Nutritional
container
airtight
occasionally.
bowl
or
hours
8
yogurt
Put
bowl.
a
or
cheesecloth
yogurt:
drain
*To
Serve
mix.
gently
shredded
to
and
bowl
Scrape
honey.
and
mint
10
to
5
about
bowl.
work
large
the
Insert
medium
using
large
the
in
carrots
into
side
medium
the
Insert
6
to
5
about
nuts,
Food
Cuisinart
®
chopping
metal
minutes.
10
to
until
toast
and
pan
to
oven
Preheat
(or
hours
Approximate
sixteen
Makes
and
nutritious
HONEY-GINGER
CARROT
RAISINS
GOLDEN
HONEY
TABLESPOONS
LEAVES
MINT
,
YOGURT
NONFAT
½-
INCH
INTO
CUT
,
ROOT
GINGER
FRESH
2-
PIECES
INCH
,
,
PEELED
CARROTS
,
SHELLS
HALVES
WALNUT
Healthy,
SHREDDED
1
CUP
2
½
FRESH
CUP
*
DRAINED
1½
PLAIN
CUPS
PIECES
,
PEELED
1
OUNCE
INTO
CUT
2
POUNDS
REMOVED
1
CUP
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