====== Warm Carrot Tahini Arugula Salad ======
{{tag>Recipe Vegetarian LowCarb 4}}

|  2  | Servings |

^  Qty  ^ Unit ^ Ingredient ^
|  5  | ea | Carrots (340 g) |
|  ¼  | cup | White wine |
|  1  | tbsp | Cilantro |
|  4  | cups | Arugula (90 g) |
|  2  | tbsp | Raisins (20 g) |
|  ½  | cup | Almonds (36 g) |
|  ½  | cup | [[recipes:tahni-dressing|Tahini Dressing]] |

  - Prep
    - Cut carrots on the bias into quarter inch thick slices
    - Rough chop the cilantro
    - Cut arugula into bite sized pieces
    - Crush and chop almonds down to pepper corn or smaller pieces
  - Cook
    - Cook carrots in a hot oiled (or buttered) pan for 2 to 3 minutes.  Season with salt and pepper.
    - Add wine.  Bring to a boil, then reduce heat and cook, covered, for 12 to 15 minutes until lightly browned.
    - Toss arugula in dressing.
    - Top with carrots, raisins, and almonds