Easter is Coming--What to Make for the Bunny? Carrot and Pistachio Salad
With spring and Easter on the way, how about a salad that's a little different? This carrot and pistachio mixture has crunch, lots of flavor, and is easy to make and keep. You'll need to use your food processor to process (not grate) the carrots, and the salad comes together quickly. A nice make-ahead option, the salad gets better after a stint in the refrigerator. I like to serve the salad atop mixed greens, but you can serve it on it's own. The salad is creamy, sweet, nutty, and has a little kick from lime juice. For extra color, try sprinkling the salad with a few dried cranberries before serving it. Enjoy!
Carrot and Pistachio Salad -- Serves 4
8 ounces of carrots (half a 1-pound bag), washed well and trimmed
1 tablespoon of extra-virgin olive oil
1/4 cup of lime juice
1-2 tablespoons of honey
1/2 teaspoon of cinnamon
1/4 teaspoon of lemon-pepper
1/4 cup of plain, fat-free yogurt
1/4 - 1/2 cup of roasted, shelled pistachio nuts
Lettuce or other greens (optional)
2-4 tablespoons of dried cranberries (optional)
Grind the carrots in a food processor, using the S-blade. Don't go overboard with the grinding. You want the carrots to be ground coarsely, not mooshed. Place the ground carrots in a large bowl and add the olive oil, lime juice, honey, yogurt, cinnamon, lemon-pepper, and pistachio nuts and mix everything well. Refrigerate the carrot salad until serving time. When you're ready to serve the salad, place portions on lettuce or other greens and sprinkle on some dried cranberries, if you'd like.