Carrot, radish and arugula salad with thyme vinaigrette

Enjoy the vibrant flavors of a refreshing carrot, radish, and arugula salad drizzled with a zesty thyme vinaigrette. A perfect balance of sweetness and tanginess in every bite!

Ingredients:

• 2 cups red carrots
• 1 cup radishes, assorted colors
• 1/4 cup black radish
• 6 cups wild arugula
• 2 tablespoons fresh thyme leaves
• 1 tablespoon olive oil
• 1 dash salt
• 1 dash pepper
• 3 tablespoons good quality olive oil
• 1 tablespoon champagne vinegar
• 1 teaspoon honey
• 1 tablespoon fresh thyme
• Dash salt
• Dash pepper

Instructions:

1. Cut the carrots and the radishes into thin slices using a mandoline or by hand, aiming for a thickness of about 1/16 of an inch.
2. Put the sliced carrots in a pan with olive oil, salt, pepper, and fresh thyme. Cook over medium heat for around 4 minutes, until the carrots begin to soften but still maintain their crispness.
3. Take the pan off the heat and mix in the black radish, allowing the residual heat to slightly tenderize it. Let it cool down, then combine it with the red, white, and purple radishes. Coat the mixture with oil.
4. Prepare the dressing by combining the ingredients in a jar and shaking well to blend. Add the carrot and radish mix to the greens, pour the dressing over, and gently mix to ensure everything is coated evenly.

Summary:

• Calories: 662 kcal
• Fat: 56 g
• Protein: 7 g
• Carbs: 40 g
• Potassium: 1613 mg
• Magnesium: 112 mg