1/3 cup plain nonfat yogurt or 1/4 cup plain Greek-style nonfat yogurt
2 tablespoons mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon cider vinegar
1 teaspoon honey
1 pound carrots, peeled and trimmed
1 Granny Smith apple, cored
2 tablespoons chopped fresh mint
Salt to taste
1. If using regular yogurt place the yogurt in a strainer lined with a paper towel. Set the strainer over a bowl and let the yogurt drain and thicken for 30 minutes.
2. In a small bowl, whisk together the drained or Greek-style yogurt and mayonnaise until smooth. Whisk in the lemon juice, vinegar, and honey.
3. In a food processor, first grate the carrots and then the apple. Transfer them to a large serving bowl and stir to combine. Pour the dressing over the carrot mixture and toss to coat. Roughly chop the mint and add it to the salad. Season with salt. This salad will keep in the refrigerator in an airtight container for about 3 days.