Carrot Salad with Creamy Lemon, Yogurt, and Chive Dressing
Bon Appétit | April 2008
Yield: Makes 4 to 6 servings

2 tablespoons fresh lemon juice
1 teaspoon honey
3 tablespoons extra-virgin olive oil
3/4 cup plain whole-milk yogurt (preferably Greek-style)
3 cups coarsely grated peeled carrots (about 15 ounces)
1/4 cup chopped fresh chives
1/4 cup sliced almonds, toasted

Whisk lemon juice and honey in medium bowl. Gradually whisk in oil, then yogurt. Mix in carrots and chives. Season with salt and pepper. DO AHEAD: Can be made 6 hours ahead. Cover and chill. Stir before serving.

Sprinkle almonds over salad; serve.