Hey everyone, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, vickys pea, mint & spinach salad with dressing, gluten, dairy, egg, soy & nuy-free. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Vickys Pea, Mint & Spinach Salad with Dressing, Gluten, Dairy, Egg, Soy & Nuy-Free is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It’s simple, it is quick, it tastes yummy. Vickys Pea, Mint & Spinach Salad with Dressing, Gluten, Dairy, Egg, Soy & Nuy-Free is something that I have loved my entire life. They’re nice and they look wonderful.
Vickys Pea, Mint & Spinach Salad with Dressing, Gluten, Dairy, Egg, Soy & Nuy-Free A really tasty side or salad! Great on a hot day with potato salad and coleslaw. Add the peas, mint leaves, vegan stock, and nutritional yeast.
To begin with this particular recipe, we must prepare a few ingredients. 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 can achieve it.
The ingredients needed to make Vickys Pea, Mint & Spinach Salad with Dressing, Gluten, Dairy, Egg, Soy & Nuy-Free:
- Make ready 400 grams frozen peas
- Get 200 grams sugar snap peas
- Get 200 grams snow peas
- Prepare 150 grams baby spinach
- Take 1 bunch mint, leaves picked off
- Prepare 1 red onion, finely sliced
- Make ready 1 tbsp olive oil
- Get 1 tbsp dijon mustard
- Take 100 ml extra virgin olive oil
- Make ready 2 tbsp red wine vinegar
- Make ready 1 clove garlic, finely chopped or minced
- Get 1 tsp caster sugar
- Get to taste salt & pepper
Drain peas and let them cool down for a few minutes. Set aside ½ cup of your cooked peas. While the machine is running, drizzle in the olive oil. Remove from the heat and reserve a scoop of the peas for the garnish.
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
Blend with a hand-held blender until smooth, then season well. [Photograph: Vicky Wasik] Snap peas are one of my favorite vegetables for eating out of hand, but I like them even better lightly blanched. It takes a little willpower not to tear through them all raw right away, but if you can hold off, an even tastier salad—full of plump, sweet peas in a creamy, minty dressing—awaits. Sugar snap peas - are the main ingredient for flavor and are full of fiber. Extra virgin olive oil - adds flavor and aids in sauteeing. Fresh mint leaves - just seem to be made to go with peas.
So that is going to wrap it up for this exceptional food vickys pea, mint & spinach salad with dressing, gluten, dairy, egg, soy & nuy-free recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
