Carrot Salad With Toasted Almonds
photo by Kumquat the Cats fr
- Ready In:
- 5mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 3 tablespoons low-fat sour cream
- 2 tablespoons low fat cottage cheese
- 1 tablespoon chopped parsley
- 3 drops Tabasco sauce
- 3 drops lemon juice
- salt and pepper
- 4 carrots, julienne
- 4 cups fresh Baby Spinach
- 1⁄4 cup toasted almond
- cherry tomatoes (optional)
directions
- Blend sour cream, cottage cheese, Tabasco, lemon juice until smooth. Add parsley, salt and pepper and blend a few seconds longer.
- Pour dressing over carrots and mix (be gentle if using cooked carrots).
- Arrange spinach in 4 bowls, and spoon carrots in center of bowls. Top with almonds and cherry tomatoes.
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Reviews
-
I was looking for a substitute for the Mayonaise that is usually in the Southern carrot and raisin salad. This dressing is grand....I did not do the recipe as it is written, since I already had grated my carrot, added chopped dates, since someone ate my raisin stash, and had chopped candied ginger for heat. Gonna roast some almonds now, after reading the recipe. Thanks you.
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5 stars for the dressing alone. It was low-fat and very tasty. My only complaint was that not only was there not enough dressing for the carrots, there was also not enough left over for the baby spinach and baby lettuces (I used a 50/50 combination) beneath the carrots (uncooked). I added more tabasco and lemon juice too, and forgot about the almonds (left them toasting in the oven and they burnt:() I included the optional cherry tomatoes for more color. I also think this dressing would go great on a potato salad. Excellent dressing, but make more of it for this recipe!
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RECIPE SUBMITTED BY
Married mother of twins. I very seldom ever use recipes as they are written, always modifying and adjusting them. Many times I will take three or four different recipes and come up with a new recipe based on those.
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