Easy Carrot Salad

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):

Calories: 81

Fat: 1.2 g

Carbs: 16g

Fiber: 2.5 g

Protein: 4 g

16 thoughts on “Easy Carrot Salad”

  5. Cindy

    gosh carrot salad takes me back to summer bbq’s growing up. I think we had the mayo version but I still liked it.

    I miss carrots but I am kinda over them dipped in salsa or hummus! GREAT IDEA, thanks for a reicpe to try!
    .-= Cindy´s last blog ..Impressions =-.

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