Dijon Shredded Carrot Salad

The indredients are:
2 tbsp Lemon juice 1 tsp Dijon mustard 1 tbsp Extra virgin olive oil 2 each Garlic cloves, minced 1 1/2 tbsp Parsley 6 small Carrots, grated 1 bunch Arugula torn into bite-size pieces

The recipe yield is:
4 servings

Info:
Whisk together lemon juice, mustard and olive oil. Blend in garlic and parsley. Pour dressing over grated carrots and toss to coat well. Serve over arugula. Adapted by Karen Mintzias, from "Delicious!" (June 1995)

Note:
Salads; Appetizers; Side Dish; Vegetables

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