How to Make Yummy 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. 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. Try mixing a spoonful into cooked peas or boiled new potatoes or melt down and use as an ice cream sauce or add to cookie dough.

Set aside ½ cup of your cooked peas. While the machine is running, drizzle in the olive oil. [Photograph: Vicky Wasik] This simple quick pickle recipe is made by soaking snap peas in a hot brine made from rice vinegar, water, sugar, and salt and infused with fresh mint and fennel seeds. Stir in the fresh mint and use a stick blender to process until smooth, reserving some of the peas before blending. 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 achieve it.

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

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

Stir in most of the ham and heat through. [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. Remove from the heat and reserve a scoop of the peas for the garnish. Blend with a hand-held blender until smooth, then season well.

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.

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. Pepper - adds a bit of contrasting spice. Today's dessert is a vanilla panacotta with a berry coulis.