Pea & Carrot Salad
This healthy salad recipe calls for tiny carrots, harvested in spring when young, with their tops still attached. If you can't find them, use 2 cups julienned carrots and substitute arugula for the carrot tops. Pea greens, also known as pea shoots, are the leaves, tendrils and flowers of a mature pea plant. Look for them at farmers' markets or Asian markets.
To make ahead: Refrigerate hummus and dressing (Steps 1 & 2) for up to 2 days.
3 1/2 vegetable, 2 starch, 1 1/2 fat