Getting your hands on a Y-shaped vegetable peeler is the secret to long and beautiful carrot ribbons. Although we used regular carrots here, multicolored carrots would make a vibrant addition to this salad. To save time, make the dressing and carrot ribbons ahead of time.
Pro tip: Soak the ribbons in ice water to get a nice distinct curl.
2 tablespoons fresh lemon juice
2 teaspoons honey
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 tablespoon olive oil
6 ounces carrots, shaved into long strips
2 cups arugula
1/4 cup coarsely chopped fresh flat-leaf parsley
1 ounce crumbled goat cheese, divided
3 tablespoons chopped toasted pecans, divided
Added sugars 3g
Calcium 6% DV
Potassium 5% DV
How to Make It
Whisk together fresh lemon juice, honey, kosher salt, and black pepper in a small bowl; whisk in olive oil. Toss together carrots, shaved into long strips; arugula; coarsely chopped fresh flat-leaf parsley; and lemon juice mixture. Divide among 4 plates. Top evenly with 1 oz. crumbled goat cheese and 3 Tbsp. chopped toasted pecans.
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