Candied Carrot Dressed Arugula
  • 2 cups shredded carrots
  • 1 cup sweetened condensed milk
  • ¼ cup confectioners’ sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon honey
  • ½ teaspoon lemon pepper
  • ⅛ teaspoon salt 6 cups arugula
  1. Place the carrots, milk, sugar, juice, honey, pepper and salt in the bowl of a blender or food processor. Blend until smooth. Use immediately or transfer to a covered container and refrigerate up to 3 days. Serve over arugula.
Recipe by The Tennessee Magazine at