2 6 ounce cartons plain Greek yogurt or 1 recipe Yogurt Cheese (see tip below) ¾ cup shredded carrot 1 teaspoon finely shredded lemon peel 1 tablespoon snipped fresh flat-leaf (Italian) parsley ¼ cup crumbled feta cheese ¼ teaspoon salt
Fresh Herb Dressing
1 cup orange juice ⅓ cup olive oil 1 tablespoon cider vinegar 2 tablespoon snipped fresh Italian parsley, basil, or thyme 2 teaspoon yellow mustard ⅛ teaspoon ground black pepper
Yogurt Cheese:
Line a yogurt strainer, sieve, or a small colander with three layers of 100-percent cotton cheesecloth or a clean paper coffee filter. Suspend lined strainer, sieve, or colander over a bowl. Spoon in one 16-ounce carton plain yogurt. Cover with plastic wrap. Refrigerate for at least 24 hours. Remove from refrigerator. Drain and discard liquid. Store, covered, in refrigerator up to 1 week.
Teaching Note:
To snip fresh herbs, place a handful in a 1-cup glass measuring cup. Use kitchen scissors to snip them into small pieces.
Raspberry Vinaigrette:
Prepare as above, except substitute raspberry vinegar, and add 1/4 cup mashed fresh raspberries.
