Carrot Salad with Yogurt Dressing
Soak the dried cranberries in the apple juice.
Peel the carrots and slice very thinly using a mandolin or sharp knife. Rinse the mint, pat dry and remove the leaves. Toast the pine nuts in a dry skillet until golden brown. Remove from heat and set aside.
Whisk together the yogurt and orange juice until smooth. Season with salt and cayenne pepper.
Drain the dried cranberries and mix with the carrots, mint leaves and pine nuts. Add the dressing and mix until well combined. Transfer to a serving dish and serve with whole grain bread.