Low-Fat Cucumber Carrot Salad |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This recipe has been altered from the original by using non fat yogurt. Ingredients:
1/4 cup dried cranberries |
1 cup plain fat-free yogurt |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/2 teaspoon ground cumin |
3 carrots, peeled and shredded |
1 cup diced cucumber (, peeled if desired) |
Directions:
1. In a small bowl, place the cranberries and cover with warm water to soften.
2. In a medium bowl, stir together the yogurt, salt, pepper and cumin.
3. Add the carrots and cucumber.
4. Drain the cranberries and add to the mixture.
5. Stir to combine.
6. Cover and chill before serving.
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