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Spring Salad With Baby Carrots


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1/4 cup extra-virgin olive oil

2 tablespoons red wine vinegar

1 medium shallot, thinly sliced

3/4 teaspoon salt

12 baby carrots, peeled

8 cups salad greens, such as arugula, dandelion, red oak leaf lettuce and frisée, torn into bite-size pieces

12 chives, cut into 1-inch lengths

4 large radishes, thinly sliced

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