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Elegant Salad Platter with Smoked Carrots


Elegant Salad Platter with Smoked Carrots

A symphony of textures and flavors to give you the ultimate salad platter for your Yom Tov table. And the dressing uses half dietetic mayo and half yogurt, so it’s good for you as well. Enjoy every bite!


  • 1 8-oz (225-g) pkg baby lettuce or other lettuce of your choice
  • 2–3 celery stalks, diced • 2–3 scallions, sliced thinly
  • generous handful feta cheese, grated
  • generous handful reduced-fat Muenster cheese, or cheese of your choice, shredded


  • 13 cup low-fat mayonnaise
  • 13 cup plain yogurt (I used low fat)
  • 112 Tbsp natural apple cider vinegar
  • 2 Tbsp light brown sugar
  • 2 pinches black pepper
  • 1 scant tsp salt
  • 1 tsp fresh lemon juice


  • 2 large carrots
  • 112 Tbsp tahini paste
  • 112 Tbsp olive oil
  • 112 Tbsp honey
  • 112 tsp soy sauce
  • 34 tsp smoked paprika

To make the smoked carrots: Peel carrots and cut in half width-wise. Using a sharp, straight-edged knife, cut thin strips, in the length, from each carrot half.

Mix together the tahini, oil, honey, soy sauce, and paprika in a small bowl to form a thick marinade. Place carrot strips in a dish and pour the marinade on top. Mix together so that all the carrot strips are coated. Marinate in the fridge for 30 minutes.

Preheat oven to 400°F (200°C). Prepare a baking sheet lined with parchment paper.

Remove carrot strips from marinade and arrange on the baking sheet. Brush a drop of marinade evenly over the strips (you want them flavorful but not too wet). Bake for 20 minutes until beginning to crisp. If desired, place under broiler for 2–3 minutes to crisp further. Set aside.

Using either a whisk or an immersion blender, mix all dressing ingredients together in a small bowl. Taste and adjust seasoning if necessary. Arrange artfully on platter.

Tip: The smoked carrots can be prepared up to two days in advance and stored in the fridge in a covered container. The dressing can be made a few days in advance and stored in the fridge.

(Originally featured in Family Table, Issue 693)

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