After a long, rainy, my-shoes-were-wet-all-day-from-the-5-block-walk-into-work-in-a-torrential-downpour-thank-goodness-I-packed-flip-flops? kinda day I came home this evening to a surprise that could turn any frown upside down… !
Well hello there Chobani. How youuuu doin’? Lovin’ these mega containers, definitely great for cooking & baking me thinks. Oh and eating too of course 
I still can’t believe it’s been a whole year since that lil’ commercial, my goodness how times flies!
Since I only had some leftovers on the dinner menu agenda, I figured why not jazz them up with a fun side dish using my favorite yogurt of all time 
So I shuffled through the cabinets, through the fridge and found these lil’ treasures:
Carrots, raisins and curry powder.
You see where I’m going with this….?
Freshly shredded carrot. Combined with sweet, plump organic raisins.
Then draped with a creamy curry yogurt blend.
Seasoned with a pinch of sea salt, black pepper and cane sugar.
And served. Simple as that.
The result? I LOVED this salad. Absolutely loved it.
Especially after one of “those days” 
Something about the spiciness of the curry went so very perfectly with the tangy Greek yogurt, and sweetened up with raisins and a bit of sugar, ohhhh myyyy goodness it was happy times.
Even though this may seem like more of a summer salad, I assure you that the warm curry flavors really make this just wonderfully comforting for any rainy, cool fall evening
See ya never mayonnaise?
Curried Carrot and Raisin Salad 1. Shred carrots into thin strips using a peeler. 2. Combine yogurt, sugar and curry powder until well blended. Fold in shredded carrots and raisins. 3. Season with salt and pepper to taste. Serve cool or at room temperature!
Serves 2-3
cookinfanatic
cookinfanatic
cookinfanatic
cookinfanatic
