Hey everyone, I hope you are having an amazing day today. Today, we’re going 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. For mine, 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 well liked of recent trending foods on earth. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. Vickys Pea, Mint & Spinach Salad with Dressing, Gluten, Dairy, Egg, Soy & Nuy-Free is something that I’ve loved my entire life. They are fine and they look fantastic.
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. Add the peas, mint leaves, vegan stock, and nutritional yeast.
To begin with this particular recipe, we must 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 cook it.
The ingredients needed to make Vickys Pea, Mint & Spinach Salad with Dressing, Gluten, Dairy, Egg, Soy & Nuy-Free:
- Take 400 grams frozen peas
- Get 200 grams sugar snap peas
- Prepare 200 grams snow peas
- Make ready 150 grams baby spinach
- Take 1 bunch mint, leaves picked off
- Prepare 1 red onion, finely sliced
- Make ready 1 tbsp olive oil
- Make ready 1 tbsp dijon mustard
- Take 100 ml extra virgin olive oil
- Take 2 tbsp red wine vinegar
- Take 1 clove garlic, finely chopped or minced
- Make ready 1 tsp caster sugar
- Prepare to taste salt & pepper
Add the peas to a cold pan. Put the small bunch of mint on top of the peas, then boil the kettle. Pour just enough boiling water over the peas and mint to cover them, then put the pan on a high heat with a lid on. Bring back to the boil and cook until the peas are just perfect and tender - this should only be a couple of minutes.
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
Sea salt and freshly ground black pepper [Photograph: Vicky Wasik] The high sugar levels in snap peas make them a great foil for a vinegary pickle brine. Here, we use rice wine vinegar, which has a delicate flavor that won't drown out the peas. Mint is a classic complement to peas, and fennel seeds provide just a touch of anise flavor. Fresh Peas with Lime and Coconut Milk: To give peas a slightly tropical twist, replace half of the heavy cream with coconut milk (canned, well stirred), replace the lemon zest with lime zest, and replace the mint with cilantro. When adding the cream-coconut mixture to the sautéed scallions, simply bring it to a boil and immediately add the peas.
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