Carrot Slaw

1 lb carrots, shredded
16 oz. Low Fat Yogurt
1/4 cup olive oil
1/2 t salt
2 cloves garlic

1. In a large skillet sauté carrots over medium high heat in the olive oil
5-6 minutes until tender.  Set aside to cool.
2. Mash garlic with 1/4 t of salt with a mortar & pestle until the garlic is
a fine mush.  Combine with yogurt.
3. Combine carrots, yogurt & garlic, and remaining salt.  Refrigerate until
needed.  (They recommend serving at room temperature - I didn't).