Ingredients

2 Tbsp. lemon juice
1 tsp. dijon mustard
1 Tbsp. extra virgin olive oil
2 each garlic cloves, minced
1 1/2 Tbsp. parsley
6 small carrots, grated
1 bunch arugula torn into bite size pieces

Cooking Instructions

Whisk together lemon juice, mustard and olive oil. Blend in garlic and parsley. Pour dressing over grated carrots and toss to coat well. Serve over arugula.
 
 
"I gave you milk to drink, not solid food; for you were not yet able to receive it. Indeed, even now you are not yet able," (1Corinthians 3:2)