Hey everyone, it’s Drew, welcome to my recipe site. 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. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
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. What's New On Serious Eats An unanticipated problem was encountered, check back soon and try again Fresh pea pesto made with cashews and mint mixed with brown arborio rice. A warm, simple meal for cool spring evenings. Extra virgin olive oil - adds flavor and aids in sauteeing.
Vickys Pea, Mint & Spinach Salad with Dressing, Gluten, Dairy, Egg, Soy & Nuy-Free is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It’s simple, it is fast, 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 are fine and they look fantastic.
To begin with this recipe, we have to first 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:
- Take 400 grams frozen peas
- Prepare 200 grams sugar snap peas
- Prepare 200 grams snow peas
- Make ready 150 grams baby spinach
- Prepare 1 bunch mint, leaves picked off
- Prepare 1 red onion, finely sliced
- Prepare 1 tbsp olive oil
- Prepare 1 tbsp dijon mustard
- Make ready 100 ml extra virgin olive oil
- Prepare 2 tbsp red wine vinegar
- Make ready 1 clove garlic, finely chopped or minced
- Get 1 tsp caster sugar
- Get to taste salt & pepper
Sugar snap peas are quickly fried with green onion and garlic, and tossed with fresh mint leaves. Wonderful use for spring garden vegetables. Serve hot or at room temperature. For the Minty Pea Syrup: Bring water to a boil in a small saucepan and add mint tea bags (see note if you'd prefer to use fresh mint).
Steps 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
Serve hot or at room temperature. For the Minty Pea Syrup: Bring water to a boil in a small saucepan and add mint tea bags (see note if you'd prefer to use fresh mint). Remove tea bags and add sugar, stirring until dissolved. To make it a full meal, toss together a salad of raw shaved asparagus, pea shoots, and refreshing mint leaves. Remove from the heat and reserve a scoop of the peas for the garnish.
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