Low-Fat Cucumber Carrot Salad ๐ฅ
Overview:
Low-Fat Cucumber Carrot Salad is a refreshing and nutritious dish perfect for any occasion. Packed with vibrant colors and flavors, this salad is not only delicious but also incredibly easy to prepare, making it a go-to recipe for busy days or as a side dish to complement any meal. With its low-fat content and abundance of fresh vegetables, it’s a guilt-free indulgence that everyone will love!
Ingredients:
- 1/4 cup dried cranberries ๐
- 1 cup plain yogurt ๐ฅ
- 1/2 teaspoon salt ๐ง
- 1/4 teaspoon pepper ๐ถ๏ธ
- 1/2 teaspoon ground cumin
- 3 medium carrots ๐ฅ
- 1 cucumber ๐ฅ
Nutritional Information (per serving):
- Calories: 64.2
- Fat: 2.2g
- Saturated Fat: 1.3g
- Cholesterol: 8mg
- Sodium: 351.5mg
- Carbohydrates: 9.2g
- Fiber: 1.8g
- Sugar: 5.7g
- Protein: 2.8g
Instructions:
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Soften the Cranberries: Start by placing the dried cranberries in a small bowl and covering them with warm water. Allow them to soak for a few minutes to soften while you prepare the rest of the ingredients.
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Prepare the Dressing: In a medium bowl, combine the plain yogurt, salt, pepper, and ground cumin. Stir well until the ingredients are fully incorporated, creating a creamy and flavorful dressing base.
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Prep the Vegetables: Peel and grate the carrots, then dice the cucumber into small pieces. These fresh and crunchy vegetables will add texture and color to the salad, enhancing its visual appeal and nutritional value.
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Incorporate Cranberries: Drain the softened cranberries and add them to the bowl with the yogurt dressing. The sweetness of the cranberries will balance the tanginess of the yogurt, adding a burst of flavor to every bite.
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Combine and Chill: Add the grated carrots and diced cucumber to the bowl with the dressing and cranberries. Gently toss everything together until the vegetables are evenly coated with the creamy dressing.
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Chill Before Serving: Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 30 minutes to allow the flavors to meld together and the salad to chill. This step is essential for enhancing the taste and texture of the dish, ensuring a refreshing and satisfying experience with every bite.
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Serve and Enjoy: Once chilled, remove the salad from the refrigerator and give it a final toss to redistribute the dressing. Serve the Low-Fat Cucumber Carrot Salad as a side dish alongside your favorite main course or enjoy it as a light and nutritious snack any time of the day.
Tips:
- For added crunch, consider sprinkling some toasted nuts or seeds, such as almonds or sunflower seeds, over the salad before serving.
- Feel free to customize the salad by incorporating other vegetables or fruits, such as bell peppers, cherry tomatoes, or apples, according to your taste preferences and seasonal availability.
- This salad can be made ahead of time and stored in the refrigerator for up to 2 days. Just make sure to give it a good stir before serving to refresh the flavors.
- To make it a complete meal, serve the salad on a bed of mixed greens or with a side of whole-grain bread or crackers for added fiber and satiety.
Conclusion:
With its crisp vegetables, tangy yogurt dressing, and sweet cranberries, Low-Fat Cucumber Carrot Salad is a delightful combination of flavors and textures that’s sure to please your taste buds while keeping your health goals on track. Whether you’re looking for a light and refreshing side dish or a nutritious snack to enjoy on the go, this simple yet satisfying recipe has you covered. So whip up a batch today and treat yourself to a burst of freshness with every bite!
