Carrot Apple Salad with Yogurt Dressing

Ingredients

Contains: milk, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 whole Carrots, Shredded
• 2 whole Apples, Peeled, Cored, And Diced
• 1 stalk Celery, Diced
• ¼ cups Golden Raisins
• ¼ cups Pecans, Toasted And Chopped, Optional
• ⅓ cups Plain, Non-fat Greek Yogurt
• ¼ teaspoons Orange Zest
• 3 Tablespoons Orange Juice, Freshly Squeezed
• 1 teaspoon Honey
• ⅛ teaspoons Cinnamon

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Toast the pecans in a dry skillet over medium heat for 3 to 4 minutes, stirring often, until fragrant, then chop them and set aside. Skip this step if not using pecans.

2. Shred the carrots, then peel, core and dice the apples and dice the celery.

3. In a small bowl, whisk the Greek yogurt, orange juice, orange zest, honey and cinnamon until smooth.

4. In a large bowl, combine the shredded carrots, diced apples, diced celery and golden raisins.

5. Pour the yogurt dressing over the salad and toss well to coat.

6. Fold in the chopped pecans if using, or sprinkle them on top just before serving.

7. Chill the salad in the refrigerator for 15 minutes before serving so the flavors blend.