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 Vicky@Jacks Free-From Cookbook

at : February 3, 2026

Step:

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

Ingredients

400 grams frozen peas
200 grams sugar snap peas
200 grams snow peas
150 grams baby spinach
1 bunch mint, leaves picked off
1 red onion, finely sliced
1 tbsp olive oil
1 tbsp dijon mustard
100 ml extra virgin olive oil
2 tbsp red wine vinegar
1 clove garlic, finely chopped or minced
1 tsp caster sugar
to taste salt & pepper

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