How to Cook Perfect 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 Recipe. How to prepare it? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i will make it a little bit tasty.

Here is the best “Vickys Pea, Mint & Spinach Salad with Dressing, Gluten, Dairy, Egg, Soy & Nuy-Free” recipe we have found until now. This is gonna smell and look delicious.

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

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

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

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.