Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a special dish, vickys pea, mint & spinach salad with dressing, gluten, dairy, egg, soy & nuy-free. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Fresh peas should not really be available year-round at the grocery store, as they don't store well. Scallops with pea and mint purée. This makes a really quick but impressive looking starter.
Vickys Pea, Mint & Spinach Salad with Dressing, Gluten, Dairy, Egg, Soy & Nuy-Free is one of the most favored of current trending meals in the world. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look fantastic. Vickys Pea, Mint & Spinach Salad with Dressing, Gluten, Dairy, Egg, Soy & Nuy-Free is something which I’ve loved my entire life.
To begin with this particular recipe, we must prepare a few components. 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.
The ingredients needed to make Vickys Pea, Mint & Spinach Salad with Dressing, Gluten, Dairy, Egg, Soy & Nuy-Free:
- Prepare 400 grams frozen peas
- Prepare 200 grams sugar snap peas
- Get 200 grams snow peas
- Prepare 150 grams baby spinach
- Take 1 bunch mint, leaves picked off
- Take 1 red onion, finely sliced
- Take 1 tbsp olive oil
- Prepare 1 tbsp dijon mustard
- Get 100 ml extra virgin olive oil
- Prepare 2 tbsp red wine vinegar
- Make ready 1 clove garlic, finely chopped or minced
- Make ready 1 tsp caster sugar
- Get to taste salt & pepper
Each gives it a subtle yet distinct taste that changes slightly by onion. And this is a pea pesto. Photo "Peas With mint" can be used for personal and commercial purposes according to the conditions of the purchased Royalty-free license. The image is available for download in high resolution quality.
Instructions to make Vickys Pea, Mint & Spinach Salad with Dressing, Gluten, Dairy, Egg, Soy & Nuy-Free:
- 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
- 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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