The best type of arugula for this salad is the feathery type called wild arugula. I love the contrast of flavors here - peppery arugula alongside sweet carrots and a nutty dressing.
Provided by Martha Rose Shulman
Categories easy, quick, salads and dressings
Time 10m
Yield Serves four to six
Number Of Ingredients 13
Steps:
- Combine the arugula, carrots, walnuts, cheese and tarragon in a salad bowl.
- In a small bowl or measuring cup, combine the lemon juice, vinegars, salt and mustard. Whisk together, and add the garlic. Whisk in the oils.
- Shortly before serving, toss the salad with the dressing.
Nutrition Facts : @context http, Calories 171, UnsaturatedFat 13 grams, Carbohydrate 5 grams, Fat 17 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 3 grams, Sodium 159 milligrams, Sugar 2 grams, TransFat 0 grams
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