Cuisinart FP-14 Dressing GINGER-HONEY with Salad Carrot Shredded, Servings cup-½ sixteen Makes

37SALADS

3g fiber 65mg .calc 39mg .sod 0mg .chol 0g fat .sat

5g fat 4g .pro 19g .carb fat) from (33% 137 Calories serving: per information Nutritional

.week one to up for container airtight an in yogurt thickened Refrigerate .occasionally bowl from water drain to need may You .overnight or hours 8 least at refrigerate and cover sieve; in yogurt Put .bowl a over place and filter coffee paper a or cheesecloth of layer double a with sieve a Line yogurt: drain *To

.lettuce of bed a on chilled Serve .mix gently and raisins Add .combine and carrots shredded to Add .seconds 5 additional an process and bowl Scrape .seconds 10 about combine, to Process .honey and mint yogurt, the Add .bowl Scrape .seconds 10 to 5 about chopped, finely until root ginger the Process .bowl work large the into blade chopping metal large the Insert .reserve and bowl work Remove .pressure medium using shred and horizontally tube feed large the in carrots the Place .bowl work medium the into side medium the on assembly disc shredding reversible the Insert

.reserve and bowl work Remove .times 6 to 5 about nuts, chop coarsely to pulse and Processor Food ®Cuisinart the of bowl work small the into blade chopping metal small the Insert .slightly cool to Allow .minutes 10 to 8 about fragrant, and brown golden until toast and pan baking a in halves walnut the Put .350°F to oven Preheat

yogurt drain to overnight) (or hours 8 plus minutes, 20 time: preparation Approximate

servings cup-½ sixteen Makes

RAISINS GOLDEN CUP		1
HONEY TABLESPOONS		2
LEAVES MINT FRESH CUP		½
	*DRAINED
,YOGURT NONFAT PLAIN CUPS		1½
	PIECES
INCH-½INTO CUT ,PEELED
,ROOT GINGER FRESH OUNCE		1
PIECES INCH	INTO CUT
-2
,PEELED ,CARROTS POUNDS		2
	REMOVED
SHELLS ,HALVES WALNUT CUP		1

.delicious and nutritious Healthy,

DRESSING GINGER-HONEY WITH SALAD CARROT SHREDDED