Name: Arugula Salad with Carrots and Goat Cheese
Total time: 20 min
Ingredients: 3 tablespoons olive oil; 2 tablespoons finely chopped shallot; 1 ½ tablespoons sherry vinegar or cider vinegar; 1 tablespoon pure maple syrup; 1 ½ teaspoons lemon juice; 1 teaspoon snipped fresh thyme; 1 teaspoon Dijon-style mustard; ½ teaspoon freshly ground black pepper; ¼ teaspoon kosher salt; 1 (5 ounce) package baby arugula; 1 ½ cups cut-up Maple-Thyme Roasted Baby Carrots (8 ounces) (see associated recipe); 2 tablespoons chopped walnuts, toasted; ¼ cup pomegranate arils; 2 tablespoons crumbled goat (chèvre), feta or blue cheese or shaved Parmesan cheese

Serving Size:

3/4 cup each

Per Serving:

120 calories; protein 1.8g; carbohydrates 10.6g; dietary fiber 2.2g; sugars 6.5g; fat 8.3g; saturated fat 1.5g; cholesterol 2.2mg; vitamin a iu 8476IU; vitamin c 6.3mg; folate 29.8mcg; calcium 60.5mg; iron 0.6mg; magnesium 20.1mg; potassium 262.8mg; sodium 113.8mg; added sugar 2.7g.

Exchanges:

2 vegetables, 1 1/2 fat

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Arugula Salad with Carrots and Goat Cheese

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