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Lilly’s Table

 
 
Rhubarb & Snap Peas
© Lillys-Table.com Photo of Carrot Dressed Arugula
 

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

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

25 mins

Time
Estimate
25 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

Carrot Dressed Arugula

from Rhubarb Snap Peas with Carrot Arugula Salad, the Week of May 7, 2017.
View the previous recipe for this meal.

A simple carrot dressing sweetens up arugula. Double up your beta carotene by adding a sprinkle of shredded carrots and of course any slices of your favorite vegetables will work well with this too.

Ingredients

  • 2 cups carrot juice
  • 1 teaspoon dijon mustard
  • ¼ cup olive oil, extra virgin
  • 1 pinch salt
  • 1 pinch black pepper
  • 4 cups arugula

Serving Size: 2 People

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Preparation Instructions

Place the carrot juice in a saucepan over high heat. As soon as it bubbles up, reduce to low and simmer until it is reduced down to about 1/2 cup of carrot syrup.

Whisk in the dijon, vinegar, salt and black pepper. Slowly whisk in the olive oil until the dressing is thickened.

If the dressing is still hot, cool slightly in the freezer and then toss with the arugula.