Roasted Carrot Salad – Fustini's Oils & Vinegars
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Ingredients
- 1 pound heirloom carrots, peeled
- 2 tablespoons Fustini's Gremolata olive oil
- salt and pepper to taste
- 1/2 teaspoon garlic powder
- 6 cups lettuce greens
- shaved Parmesan cheese, garnish
- 1/2 avocado
- 1/3 cup plain Greek yogurt
- 3 tablespoons mayonnaise
- 2 garlic cloves
- 1/3 cup baby arugula or spinach
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
- 1 tablespoon fresh chives, chopped
- 1 tablespoon fresh lemon juice
- pinch of crushed red pepper flakes
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