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Arugula, Carrot and Walnut Salad Ingredients: 2 cups baby arugula leaves 2 small Cosmic Purple carrots, trimmed and thinly sliced 1/4 cup coarsely chopped walnuts. Honey-mustard dressing (follows) Honey-mustard dressing: 2 tablespoons canola oil 1 1/2 teaspoons red wine vinegar 1 teaspoon honey 1 teaspoon Dijon-style mustard Salt and pepper to taste Instructions: Divide arugula between 2 salad plates. Add half the carrots to each plate and sprinkle on half the walnuts. Prepare honey-mustard dressing and drizzle over salads just before serving. In a bowl whisk together oil, vinegar, honey, mustard, salt and pepper. Serves 2. |
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