Greens Salad (Shamrock Salad)

• 1 bunch thin asparagus spear
• 150 g sugar snap peas, trimmed
• 150 g snow peas, trimmed
• 150 g shelled fresh peas
• 50 g rocket
• 50 g Baby Spinach
• 2 sticks celery, sliced
• DRESSING INGREDIENTS
• 1 garlic clove
• 1 tablespoon extra virgin olive oil
• 2 teaspoons white vinegar
• 1 -2 teaspoon grainy mustard

1. Remove woody ends from asparagus and cut into equal lengths.
2. Cook the peas and aspragus in boiling salted water for around 2 minutes or until just tender but still crisp. Do not overcook them and when removed from water refresh them in a bowl of iced cold water. Drain, pat dry and place into a bowl with rocket, spinach and celery.
3. Combine the dressing ingredients, add salt and pepper to taste and mix well through. Pour over salad, and toss.
4. Serve.

thin, sugar snap peas, snow peas, fresh peas, rocket, spinach, celery, ingredients, garlic, extra virgin olive oil, white vinegar, grainy mustard

Taken from www.food.com/recipe/greens-salad-shamrock-salad-224563 (may not work)