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Recipe: Appetizing Vickys Pea, Mint & Spinach Salad with Dressing, Gluten, Dairy, Egg, Soy & Nuy-Free

Vickys Pea, Mint & Spinach Salad with Dressing, Gluten, Dairy, Egg, Soy & Nuy-Free.

Vickys Pea, Mint & Spinach Salad with Dressing, Gluten, Dairy, Egg, Soy & Nuy-Free You can have Vickys Pea, Mint & Spinach Salad with Dressing, Gluten, Dairy, Egg, Soy & Nuy-Free using 13 ingredients and 2 steps. Here is how you cook that.

Ingredients of Vickys Pea, Mint & Spinach Salad with Dressing, Gluten, Dairy, Egg, Soy & Nuy-Free

  1. Prepare 400 grams of frozen peas.
  2. Prepare 200 grams of sugar snap peas.
  3. You need 200 grams of snow peas.
  4. It’s 150 grams of baby spinach.
  5. It’s 1 bunch of mint, leaves picked off.
  6. It’s 1 of red onion, finely sliced.
  7. It’s 1 tbsp of olive oil.
  8. Prepare 1 tbsp of dijon mustard.
  9. Prepare 100 ml of extra virgin olive oil.
  10. Prepare 2 tbsp of red wine vinegar.
  11. Prepare 1 clove of garlic, finely chopped or minced.
  12. Prepare 1 tsp of caster sugar.
  13. Prepare to taste of salt & pepper.

Vickys Pea, Mint & Spinach Salad with Dressing, Gluten, Dairy, Egg, Soy & Nuy-Free instructions

  1. Cook all the peas in boiling salted water for 2-3 minutes until tender, then refresh in cold water and drain. Set aside with the spinach, mint and onion.
  2. Mix the mustard and olive oil together, then whisk in the EVOO and the rest of the dressing ingredients into a large bowl. Add the peas, mint, onion and spinach and toss through then serve.
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