Peas And Carrots Spring Salad Recipe

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Rachael Ray on Food Network
Nutrition per serving    (USDA % daily values)
CAL
197
FAT
43%
CHOL
1%
SOD
8%

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Ingredients for 6 servings

1 sack mixed baby greens

1/3 cup extra-virgin olive oil, eyeball it

20 leaves fresh basil, shredded or torn

2 cups shredded carrots

Salt and pepper

1 cup frozen baby peas

3 tablespoons white wine vinegar

1 shallot, finely chopped

Ham Steaks, recipe follows

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