Carrot Salad with Arugula and Mustard Greens
Ingredients
1 large sweet onion, Vidalia or red,
cut into large dice (about 1 1/2 cups total)
2 Tbsp. olive oil
2 Tbsp. rice wine vinegar or white balsamic vinegar
Juice of 1 orange (4 tablespoons)
3 oz. arugula leaves
3 oz. mustard greens or salad mix
4 large carrots, peeled and grated
Instructions
1. Sauté onion in olive oil for about 10 minutes. Deglaze pan with vinegar.
Transfer mixture to a blender; add orange juice, and salt and
pepper to taste. Blend until smooth. (Makes about 1 cup.)
2. Mix arugula and salad greens together. Just before serving, combine
dressing with grated carrots. Pile onto mixed greens and serve.
Note: If you can?t find spicy mustard greens, a bag of mixed salad greens is
a fine substitute. For a heartier salad, add frozen and thawed edamame.
Courtesy of Sprouts Magazine, Mar/Apr 2010
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