Spinach and Carrot Salad
Ingredients
12 oz/350g baby leaf spinach
12 oz/350g carrots, grated
8 oz/225g cucumber, cubed
Dressing:
1 clove garlic, crushed
1 tblsp wine vinegar
4 tblsp olive oil
2 tsp clear honey
2 tsp soy sauce salt and pepper
1 oz/25g flaked almonds, toasted
Method
1. Mix vegetables together and place in serving bowl.
2. Mix dressing ingredients together, pour over and toss.
3. Sprinkle toasted flaked almonds on top.
J. Anderson, Buccleuch & Greyfriars, Edinburgh