How to Cook Delicious 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 cook Vickys Pea, Mint & Spinach Salad with Dressing, Gluten, Dairy, Egg, Soy & Nuy-Free using 13 ingredients and 2 steps. Here is how you cook it.

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. Prepare 200 grams of snow peas.
4. You need 150 grams of baby spinach.
5. Prepare 1 bunch of mint, leaves picked off.
6. Prepare 1 of red onion, finely sliced.
7. You need 1 tbsp of olive oil.
8. Prepare 1 tbsp of dijon mustard.
9. You need 100 ml of extra virgin olive oil.
10. You need 2 tbsp of red wine vinegar.
11. Prepare 1 clove of garlic, finely chopped or minced.
12. It's 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.