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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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You'll love this colorful, summery salad. The benefits can't be beat: Antioxidants in many orange veggies may lower your cardiovascular disease risk by up to 20 percent. Ingredients:
2 pounds carrots, peeled |
2 tablespoons extra-virgin olive oil |
2 tablespoons orange juice |
1 tablespoon white vinegar |
1/4 teaspoon sea salt |
8 teaspoons shelled raw pistachios |
1 large beet (about 8 ounces), cooked, peeled and diced |
1/2 cup nonfat greek-style yogurt |
64 fresh raspberries |
16 leaves mint |
16 leaves cilantro |
Directions:
1. Bring a large pot of salted water to a boil. Fill a bowl halfway with ice and water. Slice carrots with a spiral cutter into long, thin spirals (or julienne them). Then cut each curl crosswise to make 3-inch-long sections. Blanch carrots in hot water for about 10 seconds. Remove and plunge into ice water. Drain and set aside. Whisk oil, orange juice and vinegar in a bowl. Add salt and mix well. Set aside. Toast pistachios in a small pan until fragrant. Chop into pieces. Blend diced beets in a blender until smooth; set aside. Toss carrots with dressing. Divide carrots among 8 small plates. Spoon 1 tablespoon yogurt onto each plate, next to each mound of carrots, then spoon 1 tablespoon beet puree on top of yogurt. Divide raspberries and pistachios among plates. Garnish with mint and cilantro.
2. Per serving: 120 calories, 5.1 g fat, (0.7 g saturated), 17 g carbohydrates, 5.2 g fiber, 3.5 g protein Nutritional analysis provided by Self
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