Rainbow Carrot Salad with Millet, Feta, and Lemon Yogurt Dressing
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 6
- 2 teaspoons sea salt
- 1 medium shallot minced
- lemon yogurt dressing (makes about 1 1/4 cups)
- 1/3 cup fresh lemon juice (from about 1 1/2 lemons)
- 2 tablespoons champagne or white wine vinegar (i used ww vinegar
- 1/2 cup unrefined extra-virgin olive oil
- 1/4 cup + 2 tbs. whole unsweetened plain greek yogurt (or
- 1 bunch rainbow carrots with tops (usually there are
- 3/4 cup millet cooked and cooled to room temperature* or a couscous or cauliflower rice)
- 3/4 cup unsulphured green or golden raisins
- 1/2 cup hulled sunflower seeds or pepitas toasted**
- 1 cup whole fresh flat-leaf parsley leaves
- 4 ounces feta cheese preferably sheep's milk or goat's milk or a combo or cubed avocado for a vegan/df version
- Carbohydrate 1.33299699652667 g
- Cholesterol 16.8207170393333 mg
- Fat 4.02518567712 g
- Fiber 0 g
- Protein 2.76897815500667 g
- Saturated Fat 2.82531314835067 g
- Serving Size 1 1 Serving (24g)
- Sodium 792.690451864 mg
- Sugar 1.33299699652667 g
- Trans Fat 0.212676439146666 g
- Calories 52 calories
Prepare the dressing: Combine the shallot, lemon juice, vinegar and salt in a medium bowl and set aside for 5 to 10 minutes to soften the shallot.Add the olive oil in a steady stream, whisking constantly. Put the yogurt in a separate bowl and gradually add the vinaigrette , whisking constantly. (seems a little crazy to use to separate bowls to make the dressing, but the author explains that you need to add the thin liquids to the yogurt gradually to keep the dressing from breaking.) Dressing will keep, refrigerated in a covered container for up to 5 days.Reserve ¼ cup of the Lemon Yogurt Dressing and pour the rest into a big bowl to toss the entire salad.Cut the tops off the carrots and wash in cold water. Dry and tear into small tufts.Shave the carrots into long ribbons with a vegetable peeler. A u-shaped one works well. Add the carrot ribbons to the salad bowl with the dressing and toss, coating the carrots with the dressing. Just use your hands.Add the millet, raisins, seeds, parsley and carrot tops. Toss gently to combine.Crumbled the feta over the salad and toss again gently. Drizzle the reserved dressing over the top.
