Apple and Carrot Salad With Yogurt

• 1 cup yogurt
• 2 tablespoons cider vinegar
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon salt
• 4 tablespoons chopped cilantro
• 4 carrots (12 ounces), peeled and shredded (3 1/2 cups)
• 2 apples (12 ounces), left unpeeled but cored and cut into 1/4-inch sticks (3 1/2 cups)
• Crusty French bread (optional)
• Lettuce leaves (optional)

1. Combine the yogurt, vinegar, pepper, salt and cilantro in a bowl.
2. Add the carrots and apples, and mix well.
3. Cover and refrigerate for a few hours to soften the carrots slightly.
4. Serve the salad with crusty bread or spoon it onto lettuce leaves.

yogurt, cider vinegar, freshly ground black pepper, salt, cilantro, carrots, apples, crusty

Taken from cooking.nytimes.com/recipes/6945 (may not work)