Recipe by Michael Smith from Chef At Home
1 lb baby greens
2 large carrots peeled and grated
1 Red Onion sliced thinly
2 tablespoons rice or Cider Vineger
2 tablespoons Honey
A dash or two of your favourite Hot sauce
2 tablespoons Olive Oil
Salt to taste
Toss everything together and serve immediately. You may also let this salad rest in refrigerator for a few hours or overnight.
Sparkling Whites, Chardonnay and Pinot Noir are the best wines to pair with Dinner Salad with Honey Vinaigrette.
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