Peas and Carrots Spring Salad


  • 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


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.

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