recipes:warm-carrot-tahini-arugula-salad
Warm Carrot Tahini Arugula Salad
| 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 | 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
recipes/warm-carrot-tahini-arugula-salad.txt · Last modified: 2021/05/12 01:08 by sking
