Since I am often cooking for just myself I need to find inventive ways to use the same ingredient in more than the same dish. I don’t do the same leftovers for 3 days. This is an example of my love of carrots. The sweet carrot salad is great for any time of day but I especially enjoy it for breakfast. It’s super healthy, satisfying and a change from the baked goods/smoothie mornings. I love the crunch!
Sweet: Carrot, Orange and Pineapple Salad
1 pound of carrots grated (approx. 3 cups)
¼ cup raisins
1 1/2 cups fresh diced pineapple (you can use canned but fresh is best)
Juice and zest from one large orange
3 tablespoons plain or vanilla yogurt (or soy yogurt)
1 teaspoon vanilla
¼ teaspoon cinnamon
1-2 tablespoons of honey, sugar or stevia (to taste)
Juice and zest orange in a small bowl and beat in yogurt. Add vanilla, cinnamon and sweetener of your choice.
In a medium size bowl take grated carrots and pineapple and pour dressing over top along with raisins. Toss.
Savory: Curried Carrot, Chickpea and Apple Salad
1 ½ pound of grated carrots (approx. 5 cups)
¼ cup raisins (optional)
2 peeled and sliced apples (gala or Granny Smith)
1 cup chickpeas
1/2 cup toasted slivered almonds
½ cup mayonnaise (light or regular) or Nayonaisse
¼ cup plain yogurt or soy yogurt
1 tablespoon curry powder
1 teaspoon cumin
1/4 cup chopped fresh cilantro
1 garlic clove, minced
1/2 teaspoon salt and pepper
2 tablespoons lime juice
4 Servings as a main course or 6 as a salad
In food processor mince garlic and cilantro. Add mayonnaise and yogurt. Blend. Add curry and cumin powder and lime juice until smooth. Add salt and pepper.
In a large bowl toss all salad ingredients (carrots through chickpeas). Pour dressing over until well coated.
I like to plate individually and top each one with the slivered toasted almonds or you can directly add almonds but they loose their crunch if you refrigerate for a day or more.