Curried Carrot Salad With Nonfat Yogurt Food

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CURRIED CARROT SALAD



Curried Carrot Salad image

Interest them with a new and flavorful dish tonight, and serve our Curried Carrot Salad. A bit of salt and vinegar bring out the natural sweetness of carrots and raisins in this tasty Curried Carrot Salad.

Provided by My Food and Family

Categories     Home

Time 1h15m

Yield Makes 6 (1/2-cup) servings.

Number Of Ingredients 8

1 lb. carrots, peeled, shredded
1/2 cup raisins
1/3 cup sliced green onions
1/2 cup KRAFT Real Mayo Mayonnaise
1-1/2 tsp. curry powder
1 Tbsp. HEINZ Distilled White Vinegar
1 Tbsp. honey
1/4 tsp. salt

Steps:

  • Toss carrots with raisins and onions in large bowl; set aside.
  • Mix all remaining ingredients with wire whisk until well blended. Add to carrot mixture; toss to coat. Cover.
  • Refrigerate 1 hour or until ready to serve.

Nutrition Facts : Calories 220, Fat 15 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 2 g

CURRIED CARROT SALAD



Curried Carrot Salad image

This savory side takes the classic French grated carrot salad and adds depth of flavor, with capers, red onions, curry powder and cumin. It keeps well, so make a large batch and keep it in the refrigerator for several not-sad desk lunches.

Provided by Martha Rose Shulman

Categories     salads and dressings, vegetables, side dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 11

1/4 cup grated or finely chopped red onion (optional)
2 to 3 tablespoons extra-virgin olive oil or canola oil (or a mix of the two)
2 to 3 tablespoons buttermilk
2 tablespoon freshly squeezed lemon juice
1 teaspoon Dijon mustard
1 teaspoon curry powder
1/2 teaspoon ground lightly toasted cumin seeds
Salt and black pepper
1 pound carrots, peeled and grated
1/4 cup finely chopped flat-leaf parsley
3 tablespoons capers, rinsed and coarsely chopped

Steps:

  • Place the onions, if using, in a bowl and cover with cold water. Soak for 15 minutes, drain, rinse with cold water, then pat dry using a paper towel.
  • Meanwhile, make the dressing: Whisk together the oil, buttermilk, lemon juice, mustard, curry powder and cumin in a large bowl; season with salt and pepper.
  • Add the carrots, parsley, capers and drained onions, if using, and toss to coat. Season to taste with salt and pepper. Refrigerate before serving (I recommend making this 30 minutes to 1 hour ahead, then tossing again just before serving).

Nutrition Facts : @context http, Calories 89, UnsaturatedFat 5 grams, Carbohydrate 9 grams, Fat 6 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 234 milligrams, Sugar 4 grams, TransFat 0 grams

CURRIED CARROT SALAD WITH NONFAT YOGURT



Curried Carrot Salad with Nonfat Yogurt image

Provided by Bon Appétit Test Kitchen

Categories     Salad     Picnic     Low Fat     Vegetarian     Quick & Easy     Yogurt     High Fiber     Lunch     Currant     Curry     Carrot     Healthy     Low Cholesterol     Bon Appétit     Fat Free     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 7

3/4 cup plain nonfat yogurt
1 large green onion, chopped
2 tablespoons chopped fresh mint
1 1/2 teaspoons fresh lemon juice
3/4 to 1 teaspoon curry powder
1 pound carrots, peeled, coarsely grated
1/4 cup dried currants

Steps:

  • Whisk first 5 ingredients in large bowl. Add carrots and currants; toss to coat. Season to taste with salt and pepper.

CURRIED QUINOA SALAD WITH YOGURT-CUMIN DRESSING



Curried Quinoa Salad With Yogurt-Cumin Dressing image

This is a "flexitarian" recipe - meaning, it's readily adaptable to a vegetarian/non-vegetarian version - a boon for those who have to deal with both in a household. While this recipe is vegetarian, the author, Dawn Jackson Blatner, says 4 ozs of cooked salmon or tuna can be used instead of the chickpeas. Check your quinoa package for prep information - usually quinoa needs to be washed to get rid of a bitter coating, although it sometimes comes pre-washed.

Provided by duonyte

Categories     Salad Dressings

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

2 cups water
1 cup quinoa, well-rinsed and drained
2 teaspoons curry powder or 2 teaspoons garam masala
8 green onions, chopped
2 (15 ounce) cans chickpeas, rinsed and drained
2 cups shredded carrots
1/2 cup dried cranberries
1 cup plain nonfat yogurt
1/2 cup chopped cilantro
3 teaspoons lemon juice
1 teaspoon grated lemon zest
1 teaspoon hot chili sauce (or to taste)
1/4 teaspoon ground cumin

Steps:

  • In a small bowl, mix together all the dressing ingredients. Refrigerate.
  • Heat the water to a boil in a large saucepan. Add the quinoa and curry powder or garam masala, lower heat to a simmer, cover and cook for 20 minutes (water should be absorbed).
  • Meanwhile, combine the green onions, chickpeas, carrots and cranberries in a large bowl.
  • When the quinoa is done, either toss with the veggies or place on plates and top with the veggies.
  • Serve drizzled with the dressing.

Nutrition Facts : Calories 490.7, Fat 5.5, SaturatedFat 0.7, Cholesterol 1.2, Sodium 770.6, Carbohydrate 91, Fiber 15.9, Sugar 9.1, Protein 21.4

CURRIED BROCCOLI SALAD



Curried Broccoli Salad image

Quick broccoli salad without the bacon. And it cuts even more fat by using mostly nonfat yogurt. Perfect as a cookout side dish or to portion out for weekday lunches.

Provided by Geminidipity

Categories     Broccoli Salad

Time 3h20m

Yield 6

Number Of Ingredients 10

1 cup plain fat-free Greek yogurt, or to taste
¼ cup mayonnaise
¼ cup apple cider vinegar
2 tablespoons Madras curry powder
1 tablespoon honey
½ teaspoon onion powder
salt and ground black pepper to taste
6 cups chopped broccoli
1 ¼ cups dried currants
½ cup roasted sunflower seeds

Steps:

  • Whisk Greek yogurt, mayonnaise, vinegar, curry powder, honey, onion powder, salt, and pepper together in a bowl. Taste and adjust seasonings to your flavor preference.
  • Combine broccoli, currants, and sunflower seeds in a large resealable container. Add 1 to 1 1/2 cups dressing. Cover and shake to coat. Reserve remaining dressing for another use.
  • Chill in the refrigerator for 3 hours before serving.

Nutrition Facts : Calories 292.4 calories, Carbohydrate 36.9 g, Cholesterol 3.5 mg, Fat 14.2 g, Fiber 6.2 g, Protein 10 g, SaturatedFat 1.7 g, Sodium 101.6 mg, Sugar 26.7 g

NO FAT CARROT RAISIN SALAD



No Fat Carrot Raisin Salad image

Make and share this No Fat Carrot Raisin Salad recipe from Food.com.

Provided by Kasha

Categories     Breakfast

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

1/2 cup nonfat yogurt
1 1/2 tablespoons honey
1 tablespoon lemon juice
1/4 teaspoon cinnamon
2 cups carrots, shredded
1/2 cup raisins
1/4 cup crushed pineapple, drained

Steps:

  • Combine yogurt, honey, cinnamon and lemon juice to make dressing.
  • Add the rest of the ingredients.
  • Chill at least 15 minutes.

Nutrition Facts : Calories 132.1, Fat 0.3, SaturatedFat 0.1, Cholesterol 0.6, Sodium 70.3, Carbohydrate 32.2, Fiber 2.7, Sugar 24.9, Protein 3

YOGURT CARROT CUCUMBER SALAD



Yogurt Carrot Cucumber Salad image

Provided by Marian Burros

Categories     weekday, salads and dressings

Time 10m

Yield 2 servings

Number Of Ingredients 4

3 ounces Kirby cucumber
2 ounces peeled baby carrots
1 small clove garlic
1 cup nonfat plain yogurt

Steps:

  • Wash and trim cucumber, and julienne in a food processor. Julienne carrots. Squeeze out the liquid from vegetables, and discard it. Add vegetables to serving bowl.
  • Mince garlic, and stir into vegetables with yogurt.

Nutrition Facts : @context http, Calories 87, UnsaturatedFat 0 grams, Carbohydrate 14 grams, Fat 0 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 0 grams, Sodium 117 milligrams, Sugar 11 grams

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