Carrot, Cottage Cheese, & Red Onion


#34: Quick, light and creamy

a fistful of baby spinach and arugula
long drizzle Brianna’s Real French Vinaigrette
1 small to medium carrot (save the core for stock!)
1/2 cup cottage cheese
a small red boiler onion (or about a 1/2″ sliver of a regular sized one)
5–10 pecan halves

  • Toss greens in dressing. Peel carrot into ribbons with a vegetable peeler and pile on top. Dollop cottage cheese. Cut onion into rings and chop pecans; sprinkle on top. Add a few twists from a pepper mill to top everything off!