Rainbow Carrot Ribbon Salad with Honey Mustard Vinagarette

This fresh and colorful rainbow carrot ribbon salad would make a great side dish to any meal or served as an appetizer. A light honey mustard vinaigrette gives this salad a hint of sweetness, but be sure to dress it right before eating to prevent it from getting soggy.

To retain the crunch of the carrot, you could put the ribbons in an ice bath immediately after peeling, but that step is not mandatory. Place carrots on a bed of arugula or watercress for an added peppery taste and top with some crushed pistachios and fresh thyme.

Ingredients for salad:

6-8 carrots, peeled into ribbons

2 cups of arugula or watercress

Dressing:

2 tbsp olive oil

1 tbsp mustard

1 tbsp honey

2 tsp Lemon

2 tsp salt

Cracked pepper to taste

Directions:

1. Use a vegetable peeler or mandolin to create ribbons with the carrots.

2. Assemble the parts of the salad on a plate.

3. Whisk the ingredients for the dressing in a bowl and pour over salad.

4. Top with fresh thyme and crushed pistachios and enjoy!