Shaved Asparagus and Carrot Salad with a Creamy Citrus Dressing
Servings: 2-3 servings
For the citrus dressing:
Salt and pepper, to taste
For the salad:
4to 5 asparagus spears, washed and dried
1to 2 large carrots, peeled
lettuce or salad mix
In a small bowl, whisk together the orange juice, lemon juice, honey and Dijon mustard. Season with salt and pepper; set aside.
Using a vegetable peeler, shave the asparagus and carrots into thin ribbons. Arrange a handful of lettuce or salad mix onto two or three small salad plates, then top with the vegetable ribbons. Drizzle each salad with dressing; serve immediately.