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Getting your hands on a Y-shaped vegetable peeler is the secret to long and beautiful carrot ribbons. Although we used regular carrots here, multicolored carrots would make a vibrant addition to this salad. To save time, make the dressing and carrot ribbons ahead of time. Pro tip: Soak the ribbons in ice water to get a nice distinct curl.

Adam Dolge
This Story Originally Appeared On cookinglight.com

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Credit: Caitlin Bensel

Recipe Summary

Yield:
Serves 4 (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk together fresh lemon juice, honey, kosher salt, and black pepper in a small bowl; whisk in olive oil. Toss together carrots, shaved into long strips; arugula; coarsely chopped fresh flat-leaf parsley; and lemon juice mixture. Divide among 4 plates. Top evenly with 1 oz. crumbled goat cheese and 3 Tbsp. chopped toasted pecans.

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Nutrition Facts

119 calories; fat 9g; saturated fat 2g; protein 3g; carbohydrates 9g; fiber 2g; sugars 6g; added sugar 3g; sodium 188mg.
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