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
- 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 https://www.tnmagazine.org/carrots-take-the-cake/
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