Carrot and Arugula Salad
Author: Kelly Donlea
Ingredients
- 4 medium carrots, sliced into rounds
- 3 cups arugula (or Napa cabbage), chopped
- 1⁄4 cup feta cheese, crumbled
BASIL DRESSING
- 1 tablespoon olive oil
- 2 tablespoon balsamic vinegar
- 3 fresh basil leaves finely chopped
- 1/8 teaspoon pepper
- 1/4 teaspoon salt
- 2 teaspoons lemon juice
- 1 large clove garlic, pressed
Combine carrots, arugula and feta. Top with Basil dressing.
