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Lilly’s Table

 
 
Roasted Asparagus
Dijon Roasted Potatoes
© Lillys-Table.com Photo of Strawberry Carrot Salad
 

Tags: Dairy Free Gluten-Free Low-Glycemic Vegan nuts

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

30 mins

Time
Estimate
30 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Strawberry Carrot Salad

from Cacao Mint Roast Lamb with Strawberry Salad, Asparagus & Potatoes , the Week of April 1, 2012.
View the previous or next recipe for this meal.

Carrots & strawberries come together in this joyful spring salad. Even the dressing is all about the carrots. You may end up with a bit extra of the dressing, but it will last for up to a week to enjoy on other salads.

Ingredients

  • 2 cups carrot juice
  • 1 teaspoon dijon mustard
  • ¼ cup olive oil, extra virgin
  • 1 pinch salt
  • 1 pinch black pepper, optional
  • 4 cups arugula
  • 1 carrot, peel and shred
  • 1 cup strawberries, sliced
  • 2 tablespoons walnuts, or pecans, crumbled

Serving Size: 2 People

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Preparation Instructions

Reduce the carrot juice in a saucepan over medium-low heat until there is about 1/2 cup remaining. Cool slightly. This can be done 10 minutes prior or the day before.

Whisk in the dijon mustard. Slowly pour in the olive oil in a steady stream, while whisking rapidly. Taste.

Season with a pinch of salt & black pepper.

Toss the arugula and shredded carrot together with half of the dressing. Finish with the strawberries and crumbled walnuts or pecans. Add more dressing if desired.