Easiest Way to Special Tasty Vickys Pea, Mint & Spinach Salad with Dressing, Gluten, Dairy, Egg, Soy & Nuy-Free

Easiest Way to Special Tasty Vickys Pea, Mint & Spinach Salad with Dressing, Gluten, Dairy, Egg, Soy & Nuy-Free Delicious, fresh and tasty.

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 step by step. Set aside with the spinach, mint and onion. [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. 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.

You may need to do this in batches depending on the size of your blender..

Today's dessert is a vanilla panacotta with a berry coulis.

Drain peas and let them cool down for a few minutes.

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.

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

1. Prepare 400 grams of frozen peas.

2. Prepare 200 grams of sugar snap peas.

3. You need 200 grams of snow peas.

4. You need 150 grams of baby spinach.

5. Prepare 1 bunch of mint, leaves picked off.

6. It’s 1 of red onion, finely sliced.

7. It’s 1 tbsp of olive oil.

8. Prepare 1 tbsp of dijon mustard.

9. It’s 100 ml of extra virgin olive oil.

10. Prepare 2 tbsp of red wine vinegar.

11. It’s 1 clove of garlic, finely chopped or minced.

12. It’s 1 tsp of caster sugar.

13. Prepare to taste of salt & pepper.

Set aside ½ cup of your cooked peas.

While the machine is running, drizzle in the olive oil.

Stir in the fresh mint and use a stick blender to process until smooth, reserving some of the peas before blending.

Stir in most of the ham and heat through.

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.

Remove from the heat and reserve a scoop of the peas for the garnish.

This Mexican recipe is known as a brunch dish, but I also love it as a midweek supper.

The tomatoes are stewed with the red peppers, garlic, chilli and gooey eggs and topped with peppery flat-leaf. [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.

Sugar snap peas - are the main ingredient for flavor and are full of fiber.