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Honey roasted carrot salads
Ingredients
  • subheading: For the salad:
  • 1 pound carrots (about 5 medium), cut into 1⁄2-inch rounds
  • 11⁄2 tablespoons plus 2 teaspoons extra-virgin olive oil
  • 1⁄2 teaspoon plus 1 large pinch kosher salt
  • 1⁄4 teaspoon freshly ground black pepper
  • 2 teaspoons honey
  • 1⁄4 cup sliced almonds
  • 2 bunches arugula (about 8 cups)
  • subheading: For the vinaigrette:
  • 11⁄2 teaspoons freshly squeezed lemon juice
  • 1⁄2 teaspoon kosher salt
  • 1⁄2 teaspoon freshly ground black pepper
  • 1⁄4 cup extra-virgin olive oil
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