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Baby Carrot Salad with Maché, Yogurt, and Thai Chili Vinaigrette
BLUESKY KITCHEN11Ingredients
30Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 3 Tbsp. unsalted butter
- 2 Tbsp. honey
- 1/3 cup slivered almonds (toasted)
- 1 Tbsp. cider vinegar (apple-)
- 1/3 tsp. orange blossom (more to taste)
- 2 tsp. fresh lemon juice
- 1 chile (small fresh red Thai or other small, halved, seeds and ribs removed, and thinly sliced)
- 1/4 cup virgin olive oil (extra-)
- kosher salt
- 16 carrots (young, orange or a combination of red, purple, white and yellow, peeled and trimmed)
- 1/3 plain yogurt (whole or low-fat)
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