Steps to Prepare Perfect Vickys Pea, Mint & Spinach Salad with Dressing, Gluten, Dairy, Egg, Soy & Nuy-Free

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, vickys pea, mint & spinach salad with dressing, gluten, dairy, egg, soy & nuy-free. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Vickys Pea, Mint & Spinach Salad with Dressing, Gluten, Dairy, Egg, Soy & Nuy-Free is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It is easy, it is fast, it tastes delicious. They are nice and they look fantastic. Vickys Pea, Mint & Spinach Salad with Dressing, Gluten, Dairy, Egg, Soy & Nuy-Free is something which I have loved my entire life.

To begin with this particular recipe, we have to first prepare a few components. 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 it.

The ingredients needed to make Vickys Pea, Mint & Spinach Salad with Dressing, Gluten, Dairy, Egg, Soy & Nuy-Free:

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

Instructions to make Vickys Pea, Mint & Spinach Salad with Dressing, Gluten, Dairy, Egg, Soy & Nuy-Free:

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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