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Spring Roasted Carrot Noodle Salad with Thyme Vinaigrette
NO SPOON NECESSARY15Ingredients
35Minutes
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Ingredients
US|METRIC
5 SERVINGS
- 2 lb. carrots (– trimmed, peeled & spiralized*, about 8 large carrots)
- 1 bunch radishes (assorted colors – thinly sliced*)
- 1 bunch watercress (stemmed)
- 1/2 cup toasted slivered almonds
- dressing
- 1/3 cup extra-virgin olive oil (plus more for carrots)
- 2 Tbsp. champagne vinegar
- 2 Tbsp. honey (plus more for carrots)
- 1 Tbsp. thyme leaves (plus more for carrots – roughly chopped)
- salt
- pepper
- plain yogurt (optional)
- lemon wedges (optional)
- crushed red pepper flakes (optional)
- micro greens (optional)
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