Early spring carrot salad

With every mouthful of this healthy salad you’ll get a powerful dose of vitamin E and omega-3 essential fatty acids. Enjoy it alongside your sandwich or veggie burger, or take it to school or work for a healthy snack.

• 6 - 8 medium carrots, grated (about 4 cups)
• 1⁄2 cup chopped walnuts
• 1⁄2 cup currants
• 1 cup baby spinach leaves
• sea salt and freshly cracked pepper
• 3 tablespoons 1st Press Flaxseed Oil
• 2 tablespoons balsamic vinegar

Place the grated carrots, walnuts, currants and spinach leaves into a large bowl.

Sprinkle lightly with salt and pepper.

Toss gently to combine.

Pour the Flaxseed Oil and the Balsamic Vinegar into a separate bowl and
whisk well to blend.

Pour dressing over the salad.

Toss gently to coat with the dressing.

Serve at room temperature or chilled. Toss again just before serving.

Serving size: 4