Cooking/Preparation time: 10 mins
For the salad:
1 large carrot
½ English cucumber
50g baby spinach leaves
50g blue cheese, cut into small cubes
Handful walnuts, chopped
For the vinaigrette:
2 tbsp olive oil
2 tbsp red wine vinegar
1 tsp Dijon mustard
½ tsp garlic powder
Spiralize the carrot and cucumber and then place into a large bowl with the spinach.
Pour over the vinaigrette and toss until all of the vegetables are coated.
Place the vegetables into a large bowl, and then sprinkle with the chopped walnuts and blue cheese to serve.