You could take this cafe-style salad up a notch with fresh coriander, crumbled feta and pomegranate seeds for a different flavour. Delish!
1 cup slivered almonds
300 g packet shredded carrots
60 g bag baby rocket leaves, washed
⅓ cup currants
⅓ cup bottled French salad dressing
- Spread almonds over an oven tray.
- Cook in a moderate oven (180C) for about 8 minutes, or until toasted. Remove. Cool.
- Place carrot, rocket and currants in a large bowl. Season with salt and pepper.
- Just before serving, add almonds and dressing. Toss to combine