Posts tagged ‘salad’

July 8, 2011

Carrot Salad with a Crunch

I am a huge fan of carrot salad and decided to create a lighter version of this traditionally sweet and creamy salad. I reduced the sugar by omitting canned pineapple and white sugar. Carrots are naturally sweet and by adding grated apple, a little bit of honey, currants and cran-raisins I was able to keep some natural sweetness without it being overkill. The Greek yogurt, walnuts and sunflower seeds add some protein while providing some yummy crunchy texture.

This is my new favorite salad and hope it becomes yours too!

5 large carrots, grated
¼ c currants
¼ c cran-raisins
½ apple, grated
2 Tbsp raw honey
½ c chopped walnuts, toasted, plus a handful for garnish
¼ c roasted sunflower seeds
¼ c fat-free Greek yogurt (Fage yogurt is my favorite)
Juice and zest from ½ lemon

In a large bowl, mix grated carrots, apples, currants, cran-raisins, sunflower seeds and walnuts. Next add the Greek yogurt, honey and lemon zest and juice. Toss until thoroughly mixed. Sprinkle with remaining toasted walnuts. Chill for an hour before serving.

July 1, 2011

Zesty Tuna Waldorf Salad

Tuna Waldorf Salad Ingredients
3 medium cameo apples, cored and diced
juice of 1 lemon
zest of 1 lemon
2 cups diced celery
⅓ cup zante currents
⅓ cup cranraisins
⅔ cup toasted chopped walnuts
1 (12oz) can of albacore tuna, drained
1 cup fat-free greek yogurt ( Fage is my favorite!)
½ cup almond milk (you can use cow, soy, rice or almond milk)
½ tsp cinnamon

In a large bowl, mix diced apples and lemon juice and zest together. Add the diced celery, currents, cranraisins, toasted walnuts and tuna; mix gently. In another bowl, wisk the milk, yogurt and cinnamon until blended. Pour the yogurt dressing over the tuna mixture; mix gently to coat the salad. Serves 10.

This salad is great served on it’s own or on a sandwich bun. My husband and I love this salad on homemade  toasted french baguette sandwich rolls with some lettuce leaves – yum!

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