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Carrot & Arugula Salad

A perfect combination of sweet and peppery

  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon-style mustard
  • 1 tablespoon extra virgin olive oil
  • 2 garlic cloves, minced
  • 1 1/2 tablespoons parsley
  • 6 small carrots, grated
  • 1 bunch Arugula, stems removed and  torn into bite-size pieces
 

Method

Whisk together lemon juice, mustard and olive oil until emulsified. Blend in garlic and

parsley and give another whisk or two to combine.

Pour half the dressing over grated carrots and toss to coat well.

Toss arugula in salad bowl with remaining dressing.  Top with the carrots and serve. 

Serves: 4

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