Creamy Carrot Salad Recipe

Winegarden Recipe: Creamy Carrot Salad

Guests have been loving this Turkish-inspired salad at the Winegarden this spring! To make it a meal, serve alongside a grilled chicken breast, green salad, and a glass of Dry Riesling.

• 5 lbs carrots
• 2 T~ Olive oil
• 1 T dried Thyme
• Juice of one lemon
• 2 cloves garlic
• Salt and white pepper to taste
• 1 cup plain yogurt

1.) Shred carrots using a food processor or box grater.

2.) Heat oil in a skillet over medium heat. When oil glistens, add carrots and cook on low till carrots are cooked and start to smell sweet.

3.) Transfer carrots to a bowl and add finely chopped garlic, lemon and thyme right away. Add salt and white pepper. Taste and adjust seasonings.

4.) When carrot mixture has completely cooled, add yogurt (make sure to strain any excess liquid out of the yogurt first), and mix well. Serve chilled. Salad keeps well under refrigeration for one week.