Ciao Chow Linda

Carrot Salad with Yogurt and Cinnamon

printable recipe here

2 lb. carrots, cut into thick "sticks"

3 tablespoons olive oil

1 1/2 tablespoons apple cider vinegar

1 teaspoon honey

1 garlic clove, minced

1/8 teaspoon ground cinnamon

salt, black pepper, to taste

1/2 cup Greek style yogurt

1/4 cup crème fraîche

juice of 1/2 a lemon (my addition)

1/4 cup dill, roughly chopped

1/2 cup cilantro, roughly chopped

Steam (or boil) the carrots 8-10 minutes (depending on thickness) until they are cooked through but still retain a bite.

Meanwhile, whisk together the oil, vinegar, honey, garlic, cinnamon, salt and pepper, and add to carrots as soon as they are cooked. Mix well and set aside to cool.

Mix together the yogurt, crème fraîche and lemon with 1/4 teaspoon salt.  Add to the carrots, along with the dill and cilantro.

Stir gently and transfer carefully to aa serving platter or bowl.