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

• 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

1. Cook all the peas in boiling salted water for 2-3 minutes until tender, then refresh in cold water and drain.
2. Set aside with the spinach, mint and onion
3. Mix the mustard and olive oil together, then whisk in the EVOO and the rest of the dressing ingredients into a large bowl.
4. Add the peas, mint, onion and spinach and toss through then serve

frozen peas, sugar snap peas, snow peas, baby spinach, mint, red onion, olive oil, mustard, olive oil, red wine vinegar, clove garlic, sugar

Taken from cookpad.com/us/recipes/335254-vickys-pea-mint-spinach-salad-with-dressing-gluten-dairy-egg-soy-free (may not work)