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- 3/4 cup plain nonfat yogurt
- 1 large green onion, chopped
- 2 tablespoons chopped fresh mint
- 1 1/2 teaspoons fresh lemon juice
- 3/4 to 1 teaspoon curry powder
- 1 pound carrots, peeled, coarsely grated
- 1/4 cup dried currants
Whisk first 5 ingredients in large bowl. Add carrots and currants; toss to coat. Season to taste with salt and pepper.