Mixed Pea, Mint & Almond Salad
with Mustard Cider Dressing | Serves 2
Crisp, sweet and peppery, this simple salad is a revelation. With two types of peas - sugar snaps and snow peas - making an appearance, plus slivered almonds for crunch, it's a stellar mix of flavours and textures.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 bag
snow peas
1 bag
sugar snap peas
1 bag
mint
1 bag
slivered almonds
(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Tree Nuts.)
1 packet
mustard cider dressing
1 bag
spinach & rocket mix
Utensils
Cooking Steps
Bring a medium saucepan of salted water to boil. Pick the mint leaves and thinly slice. Trim the snow peas and sugar snap peas.
Place the snow peas and sugar snap peas in the boiling water. Boil until bright green and just tender, 2-3 minutes. Quickly drain into a colander and place into a bowl of iced water for 2 minutes, then drain.
TIP: Blanching stops the cooking process and ensures the veggies retain their bright colour.
In a bowl, combine the mustard cider dressing, spinach & rocket mix, snow peas and sugar snap peas.
Transfer the salad to a serving bowl and season with salt and pepper. Serve topped with the slivered almonds.
