Carrot Ribbon Salad
Rich in vitamin A, carrots come in a rainbow of colors--purple, red, orange, yellow, and white—and any combination will work for this salad. You will need a sturdy vegetable peeler to cut them into pretty ribbons.
1 Ib rainbow carrots (about 8), peeled
1 head red or green leaf lettuce or romaine lettuce, cored and chopped
1 English or Persian cucumber, sliced
½ cup pumpkin seeds, toasted
FOR THE DRESSING
½ cup plain whole-milk or low-fat Greek yogurt
½ cup mayonnaise
1/3 cup low-fat buttermilk
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh flat-leaf parsley
½ teaspoon salt
Place a carrot flat on a work surface. Holding the top end of the carrot with one hand, use a vegetable peeler to "peel" thin strips off the carrot lengthwise. As you work, rotate the carrot to peel it evenly. Stop making the ribbons when the center of the carrot is too thin to hold steady. Transfer the ribbons to a large bowl or plate. Repeat with the remaining carrots.
Put the lettuce on the bottom of a large bowl. Arrange the cucumber slices on top, followed by the carrot ribbons. Set aside.
In a bowl, whisk together the yogurt, mayonnaise, buttermilk, lemon juice, dill, parsley, and salt. Taste and add more salt if needed.
If you will be serving all of the salad in one sitting, pour about 1 cup of the dressing over the salad, then, using 2 large spoons, toss it with the vegetables, coating them evenly. Sprinkle the pumpkin seeds on top and serve the remaining dressing alongside. Alternatively, you can serve portions of the salad in small salad bowls, pour a few tablespoons of the dressing on top of each portion, and then sprinkle some pumpkin seeds on top. Leftover undressed salad and dressing can be packed into separate airtight containers and stored in the refrigerator for up to 3 days.
Makes 6 servings