Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, vickys pea, mint & spinach salad with dressing, gluten, dairy, egg, soy & nuy-free. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Vickys Pea, Mint & Spinach Salad with Dressing, Gluten, Dairy, Egg, Soy & Nuy-Free is one of the most favored of current trending meals in the world. It is appreciated 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 which I’ve loved my entire life. They’re nice and they look fantastic.
Typically it's used as an accompaniment for roast lamb but it also pairs well with chicken and fish. 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. Vietnamese cooking uses mint a lot so change out the fresh mint for mint jelly instead to use up jar leftovers This lightning-fast pasta with creamy peas, mint, and Parm is pantry dinner at its best, provided you keep heavy cream in your fridge at all times. And if you don't, you absolutely should: It lasts.
To get started with this particular recipe, we must 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 that.
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
- Get 200 grams snow peas
- Prepare 150 grams baby spinach
- Take 1 bunch mint, leaves picked off
- Make ready 1 red onion, finely sliced
- Get 1 tbsp olive oil
- Prepare 1 tbsp dijon mustard
- Make ready 100 ml extra virgin olive oil
- Prepare 2 tbsp red wine vinegar
- Get 1 clove garlic, finely chopped or minced
- Take 1 tsp caster sugar
- Prepare to taste salt & pepper
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. This vibrant Thermomix Pea and Mint Soup takes less than thirty minutes to make and is a great way to use up any spare frozen pea packets lying around in the back of the freezer! This super healthy plant-based soup is bursting with flavour and goodness.
Instructions 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
This vibrant Thermomix Pea and Mint Soup takes less than thirty minutes to make and is a great way to use up any spare frozen pea packets lying around in the back of the freezer! This super healthy plant-based soup is bursting with flavour and goodness. 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. Josh Eggleton makes the most of vibrant, fresh green garden peas with this simple side dish recipe.
So that is going to wrap it up with this special food vickys pea, mint & spinach salad with dressing, gluten, dairy, egg, soy & nuy-free recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
