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

Source : 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...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : February 3, 2026

Step:

  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

Ingredients

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

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