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Curried Carrot Salad with Nonfat Yogurt

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Graduation celebrations and wedding showers are starting to dot my calendar, and I bet yours looks the same. Here's an easy, bright salad that can be made a few hours prior to serving. It's an unusual mix of ingredients, but it's really tasty and can be doubled or tripled easily. The nonfat yogurt (I used Greek) makes it a healthy choice.

Curried Carrot Salad with Nonfat Yogurt

Serves 4 - 6


3/4 cup plain nonfat yogurt

2 Tbsp. chopped fresh mint

1 large green onion, chopped

1 1/2 tsp. fresh lemon juice

3/4-1 tsp. mild (sweet) curry powder

1 lb. carrots, peeled and coarsely grated

1/4 c. dried currants


Whisk first 5 ingredients in a large bowl. Add carrots and currants. Toss to coat.

Season to taste with salt and pepper (consider white pepper)



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