175 g (6 oz) 1 1/2 cups carrots, thinly sliced
45 ml (3 tbsp) lime juice
15 ml (1 tbsp) white wine vinegar
90 ml (6 tbsp) olive oil
15 ml (1 tbsp) chopped fresh dill
5 ml (1 tsp) mustard
225 g (8 oz) 1/2 lb young spinach leaves
30 ml (2 tbsp) almonds, slivered
Salt and pepper
45 ml (3 tbsp) lime juice
15 ml (1 tbsp) white wine vinegar
90 ml (6 tbsp) olive oil
15 ml (1 tbsp) chopped fresh dill
5 ml (1 tsp) mustard
225 g (8 oz) 1/2 lb young spinach leaves
30 ml (2 tbsp) almonds, slivered
Salt and pepper
method
1. Place the carrots in a bowl.
2. Blend the lime juice, vinegar, olive oil. dill and mustard together and pour over the carrots.
3. Allow to stand for 15 minutes.
4. In a serving dish arrange the spinach and sprinkle over the almonds.
5. Spoon the carrots and dressing over the spinach leaves and serve.
2. Blend the lime juice, vinegar, olive oil. dill and mustard together and pour over the carrots.
3. Allow to stand for 15 minutes.
4. In a serving dish arrange the spinach and sprinkle over the almonds.
5. Spoon the carrots and dressing over the spinach leaves and serve.
serving amount
serves 4
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