| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Salads |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Lemon juice |
| 1 |
ts |
Dijon mustard |
| 1 |
tb |
Extra virgin olive oil |
| 2 |
|
Garlic cloves; minced |
| 1 1/2 |
tb |
Parsley |
| 6 |
sm |
Carrots; grated (sweetest you can find!) |
| 1 |
bn |
Arugula torn into bite-size pieces |
INSTRUCTIONS
Whisk together lemon juice, mustard and olive oil. Blend in garlic and
parsley. Pour dressing over grated carrots and toss to coat well. Serve
over arugula.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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