Arugula Salad with Carrots and Goat Cheese

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

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This arugula salad creation is a quick-and-easy solution to enhance any meal. Use the Maple-Thyme Baby Carrot recipe to add extra flavor and balance to this salad.

Diabetic Living Magazine

Source: Diabetic Living Magazine

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Arugula Salad with Carrots and Goat Cheese

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Arugula Salad with Carrots and Goat Cheese

Gallery

Recipe Summary

Ingredients

Directions

Associated Recipes

Nutrition Facts

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