Spice Roasted Rainbow Carrot Salad With Herbed Yogurt Dressing Recipes

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SPICE-ROASTED RAINBOW CARROT SALAD WITH HERBED YOGURT DRESSING



Spice-Roasted Rainbow Carrot Salad with Herbed Yogurt Dressing image

Provided by James Briscione

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 15

1 1/2 pounds rainbow carrots, peeled and trimmed, 1 cup tender tops washed, dried and reserved for garnish
6 tablespoons extra-virgin olive oil
1 tablespoon minced peeled fresh ginger
1 teaspoon kosher salt
1 teaspoon ground coffee
1 teaspoon ground coriander
1 lime, zested and juiced
Herbed Yogurt Dressing
1/4 cup sliced almonds, toasted
Preheat the oven to 425 degrees F.
1 cup plain Greek yogurt
2 tablespoons minced chives
2 tablespoons minced dill
Pinch of kosher salt
Dash hot sauce

Steps:

  • Combine the carrots, 3 tablespoons of the olive oil, ginger, salt, coffee and coriander in a large bowl and toss to coat the carrots thoroughly. Spread in a single layer on an aluminum foil-lined baking sheet, being sure not to crowd them.
  • Roast until the carrots are tender and browned around the edges, about 25 minutes, tossing halfway through. Remove from the oven and cool slightly on the baking sheet.
  • Whisk together the lime zest and juice and the remaining 3 tablespoons olive oil in a large bowl. Add the carrots and toss to coat with the dressing.
  • Spread the Herbed Yogurt Dressing onto the base of a serving platter. Arrange the carrots on top of the yogurt and sprinkle with the almonds and tender carrot tops. Serve immediately.
  • Combine the yogurt, chives, dill, salt and hot sauce in a bowl and mix well. Cover and refrigerate until you're ready to serve. Makes 1 cup.

YOGURT-HERB SALAD DRESSING



Yogurt-Herb Salad Dressing image

We enjoy this tasty dressing with baby spinach greens, sliced tomatoes and onions. It's even wonderful drizzled over fat-free cottage cheese. -Gwen Klawunder, Kenai, Alaska

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 1 cup.

Number Of Ingredients 11

1 cup fat-free plain yogurt
1 tablespoon white vinegar
1 tablespoon cider vinegar
1 teaspoon honey
1 tablespoon dried minced onion
1-1/2 teaspoons Dijon mustard
3/4 teaspoon dill weed
3/4 teaspoon Italian seasoning
3/4 teaspoon prepared mustard
1/4 teaspoon seasoned salt
1/8 teaspoon pepper

Steps:

  • In a small bowl, whisk the yogurt, vinegars and honey. Stir in the remaining ingredients. Cover and refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 19 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 94mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.

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