Peas and Carrots Spring Salad
by Rachael Ray | on 09/07/07
Ingredients
- 1 sack mixed baby greens
- 20 leaves fresh basil, shredded or torn
- 2 cups shredded carrots
- 1 cup frozen baby peas
- 1 shallot, finely chopped
- 3 tablespoons white wine vinegar
- 1/3 cup extra-virgin olive oil, eyeball it
- Salt and pepper
Serves 4
Preparation
Combine greens and basil on a platter. Top with arrangement of shredded carrots and peas. Combine shallots and vinegar and let stand 5 to 10 minutes. Whisk in extra-virgin olive oil to combine. Drizzle dressing evenly over the salad and season with salt and pepper.
