Thursday, March 4, 2010

Carrot Salad with Yogurt

4 cups of grated carrot
1 cup plain yogurt, preferably whole milk yogurt
1-2 cloves of garlic, minced
2 tbsp olive oil
3-4 tbsp finely chopped fresh dill
1 tbsp mayonnaise (optional)

-Heat oil in a skillet and add grated carrots. Stir until carrots are wilted.
-Put carrots in a bowl with yogurt, garlic, dill, and salt. Mix well.

Serve with crusty bread with any kind of meat.

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