Carrot Salad with Creamy Yogurt Dressing
- 2 tbsp. lemon juice
- 1 tsp. honey
- 3 tbsp. extra virgin olive oil
- ¾ cup plain low-fat Greek yogurt
- 3 cups coarsely grated, peeled carrots
- ¼ cup chopped chives
- ¼ cup sliced almonds, toasted (optional)
- Salt and pepper to taste
Whisk lemon juice and honey in a medium bowl.
Gradually whisk in oil, then yogurt.
Mix in carrots and chives.
Season with salt and pepper.
Cover and chill for at least 2 hours.
Sprinkle almonds and stir right before serving.
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