Something about slicing a vegetable with a veggie peeler into long, ribbon-like strands just adds a certain elegance to a dish.  That, and even just cutting a vegetable on the diagonal.  For this simple and healthy arugula salad, the greens are tossed together with the carrot ribbons, some crumbled goat cheese and some toasted nuts; sliced almonds if you have them, but I had a lot of toasted pistachios on hand this week, so that’s what I opted for. And for a simple dressing?  A fresh combination of lemon juice, olive oil and a touch of honey; the honey helps to bring out to the natural sweetness of the carrots.

Tagged: almonds, Arugula, arugula salad, carrot, carrot ribbon salad, carrot ribbons, Cooking Light, Cooking Light magazine, goat cheese, honey, lemon vinaigrette, lemon-honey vinaigrette, pistachios, Salad, vegetarian