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Ingredients:

1 bag mixed baby greens
20 leaves fresh basil, shredded or torn
2 cups shredded carrots
1 cup frozen baby peas
1 shallot, finely chopped
3 tablespoons white wine vinegar
1/3 cup extra-virgin olive oil
salt and pepper

Combine greens and basil on a platter. Top with arrangement of shredded carrots and peas. Combine shallots and vinegar and let stand 5 to 10 minutes. Whisk in extra-virgin olive oil to combine. Drizzle dressing evenly over the salad and season with salt and pepper.

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