This is a quick salad that I made up, sort of Moroccan inspired a bit. Instead of having a mayo-based salad, this used Greek yogurt!
For 2 large servings:
- 10 grams of raisins soaked for 5 minutes in hot water
- 2 oz of Greek nonfat plain yogurt
- 1 tsp of frozen orange juice concentrate
- 1/4 tsp cinnamon
- 6 oz of matchstick cut carrots
- 2 tsp of toasted slivered almonds
Drain the raisins. In a large bowl, mix the yogurt, orange juice concentrate, cinnamon, and the raisins together. Add in the carrots and mix well.
Top each serving with 1 tsp of the almonds. If you make ahead, don’t add the almonds until just before serving.
This is lightly sweet from the raisins and OJ. It’s an interesting combo. I actually liked it better after it sat overnight as the raisins soaked up some of the yogurt and got even softer. I can see this amped up more with chopped apples or grapes (or both), and dare I say a wee bit of bacon for a savory aspect?
Stats for each serving (makes 2):
Fat: 1.2 g
Fiber: 2.5 g
Protein: 4 g