Carrots and Craisins go together as well as the traditional carrots and raisins in this creamy side salad. If you look at the picture, you may think that there is a lot of mayo in this salad. Actually there is only a tablespoon of mayo. The thick, creamy texture comes from Greek yogurt.
I used a bag of shredded carrots to make this salad. What a time saver!
This is a very simple recipe that you can increase as needed.
A dash of celery flakes and a drizzle of honey round out the flavors.
You can mix a few raisins in too. I think golden raisins would look lovely in this salad!
- 1 cup shredded carrots
- 1/4 craisins
- 1/2 cup plain Greek yogurt
- 1 Tablespoon Mayonnaise
- 1 teaspoon dried celery flakes
- 1 teaspoon honey or to taste
- pinch of salt
- Add carrots, craisins and celery flakes to a small mixing bowl.
- In another bowl, blend yogurt, mayo, honey and salt.
- Coat carrot mixture with dressing. Allow to marinate in refrigerator for at least an hour before serving.
Tantalizing Trays, what a great way to describe this week’s Sunday Supper! My Tomato Basil Soup Shooters fit right in with week’s theme. Who wouldn’t like a shot of tomato soup and bite of savory cheddar grilled cheese to start the party?
I recently started a new business hosting tasting parties and I’m always on the lookout for new ways to present small bites. I’m just as excited to serve tastes this way at home parties or a small get-together.
Appetizers, fruit and cheese, mini sandwiches and brownie bites arranged in groups or presented on boards and trays easily whets my appetite.
I like this better served cold like Gazpacho. You can serve these with a dash of hot sauce if you like!
My turkey baster makes filling the shooter cups fast and easy.
Thanks Constance of The Foodie Army Wife for hosting this fun party!
Tomato Basil Soup Shooters
- 6 cups fresh tomatoes, peeled and chopped
- 2 cups vegetable stock
- 1 cup celery, chopped
- 1/2 cup onion
- 1/4 cup red wine (I used Cabernet Sauvignon
- 1/2 cup basil, chopped
- salt and pepper to taste
- Place tomatoes, stock, celery and onion in a large saucepan. Bring to a boil. reduce heat and simmer uncovered for at least 30 minutes until vegetables are tender.
- Add wine and basil and continue cooking about 15 minutes to incorporate flavors.
- Puree with an immersion blender or cool slightly and puree in small batches using a conventional blender.
- Pour into shooter glasses and garnish with a basil sprig. Serve with grilled cheese squares.
Here are more Tantalizing Trays ideas and recipes from Sunday Supper!
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This month the Recipe Redux is looking for our back to school Bars & Bites for Brown Bags. I’m submitting my Chocolate Crumb Bottom Blondies to the group.
Whether you pack your lunch in a bento box, a brown bag or a retro cartoon character lunch box, don’t forget the bars and bites. Small squares or round bites can pack nutrition into a sweet or savory taste. Show us your favorite way to jazz up any type of lunch box.
If you are unfamiliar with the group, here is an introduction.
As the first and only recipe challenge founded by registered dietitians,The Recipe ReDux is focused on taking delicious dishes, keeping them delicious, but making them better for you. Dietitians Regan Jones (of ReganMillerJones, Inc.), Serena Ball and Deanna Segrave-Daly (both of Teaspoon Communications) founded the group on the belief that healthier eating should always taste delicious. As the Latin term “redux” means to revisit or reinvent, we are reinventing the idea of healthy eating with a taste-first approach. We aim to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover.
Looking at my blondies, one might wonder, “How do those bites fit the healthier snack bill?”
Chocolate Crumb Bottom Blondies
Yes these bites contain sugar and butter but I toned the blondies down by using yogurt to cut some fat. Homemade chocolate chip cookies without those nasty preservatives replaced store bought cookie pieces.
One of the nice things about this dessert is you get a bit of crunch from the cookie crumb base. You only need a bite-sized piece to satisfy any sweet tooth!
Chocolate Crumb Bottom Blondies
- 1 egg
- 1 cup brown sugar
- 1 tsp vanilla
- 1/2 cup yogurt
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/8 tsp baking soda
- 1 cup flour
- 5 Tbsp butter melted
- 2 cups cookie crumbs (homemade or purchased)
- 3 T sugar
- Mix sugar and cookie crumbs together. Toss in melted butter. Press mixture into a 8x8-inch square pan.
- Cream together egg, brown sugar, vanilla and yogurt. In a separate bowl mix together flour, salt, baking powder and baking soda. Stir dry and wet ingredients together.
- Pour batter over cookie base.
- Bake at 350 for 30 to 40 minutes until an inserted toothpick comes out clean.
- Cool the pan on a wire rack. Wait until blondies are completely cooled to cut.
Here are more interesting Bars & Bites for Brown Bags from The Recipe Redux!