LEMON-CARROT SALAD
I made this interesting dish myself with all-natural ingredients from our garden. It has a tangy taste with a pinch of sweetness. This dish is for the salad-lovers!
INGREDIENTS:
Handful of fresh baby spinach
Approx. 15 Cranberries
Baby carrots
Lemon Clovers (This is a plant you can find in your backyard.)
1 Lemon
A few almonds
INSTRUCTIONS:
1. Shred the baby carrots. Full-grown carrots work as well. Set aside.
2. Get your baby spinach and rinse if straight from a garden.
3. Pick off leaves of lemon clovers (these clovers have two-three leaves on each stem, found in bunches. They are heart-shaped.) and put with baby spinach. Toss in the shredded baby carrots and almonds.
4. Sprinkle the cranberries and mix together with a fork. Squeeze lemon juice into a small cup (I used a 1/4 measuring cup, but it only filled about halfway) and pour about half of the lemon juice in the salad.
5. Add as much sugar as you want in the end to make it less tart.
Yes, it is sour, but so delicious and nutritious!