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carrot-salad-with-yogurt-and-coriander-51238480.json
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{
"directions": [
"Preheat oven to 375\u00b0. Toss walnuts and oil on a rimmed baking sheet. Bake until walnuts are lightly toasted and fragrant, 6-8 minutes. Immediately sprinkle with sugar and season with salt and pepper; toss to coat. Let cool.",
"DO AHEAD: Walnuts can be toasted 1 day ahead. Store airtight at room temperature.",
"Whisk yogurt, vinegar, honey, and coriander in a small bowl. Season with salt and pepper.",
"DO AHEAD: Dressing can be made 1 day ahead. Cover and chill.",
"Place carrots in a colander set in a bowl of ice water. Let sit until carrots start to curl, about 2 minutes. Lift colander from water and drain carrots well; pat dry.",
"Combine carrots, radishes, scallions, and dressing in a large bowl and toss to coat. Divide among plates; sprinkle with walnuts."
],
"ingredients": [
"1 cup walnut halves",
"1 tablespoon grapeseed or vegetable oil",
"2 teaspoons sugar",
"Kosher salt Freshly ground black pepper",
"1/2 cup whole or 2% Greek yogurt",
"2 tablespoons Sherry vinegar",
"1 teaspoon honey",
"1/4 teaspoon ground coriander",
"1 pound small carrots, assorted colors if desired, scrubbed, very thinly sliced lengthwise on a mandoline",
"6 medium radishes, cut into thin wedges",
"2 scallions, thinly sliced on a sharp diagonal"
],
"language": "en-US",
"source": "www.epicurious.com",
"tags": [
"Side",
"Low Fat",
"Vegetarian",
"Kid-Friendly",
"Quick & Easy",
"Low Cal",
"High Fiber",
"Wheat/Gluten-Free",
"Lunch",
"Carrot",
"Fall",
"Spring",
"Summer",
"Healthy",
"Pescatarian",
"Peanut Free",
"Soy Free",
"Kosher"
],
"title": "Carrot Salad with Yogurt and Coriander",
"url": "http://www.epicurious.com/recipes/food/views/carrot-salad-with-yogurt-and-coriander-51238480"
}