|Carrots, arugula, red onion, toasted pine nuts, parm flakes and a light dressing.|
This salad is so simple, but so tasty. It calls for rainbow, or heirloom, carrots, but I have used just plain carrots and it turns out just as well. As well, the first time I did it, I neglected to put in the fresh basil and parsley and the salad was still very, very yummy.
Get the recipe at Proud Italian Cook.