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| 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.
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