I tend to be traditional when it comes to side dishes – my salad repertoire is the past consisted of tossed salad and coleslaw. I’ve decided to be a bit more adventurous on the salad front, and this Green Pea and Mint Salad, from my Saturday Lunch Banquet, has become my go-to salad when guests come over recently. Here’s the recipe, taken from Delicious Magazine, Issue 89:
200g frozen or fresh peas
100g each sugar snap and snow peas (I didn’t have any sugar snap peas, so added green capsicum/pepper)
75g baby spinach leaves (I used lettuce, but it is better with baby spinach!)
handful of mint leaves
1 red onion, thinly sliced (I didn’t have any, so this was missed!)
1/2 tablespoon olive oil
1/2 tablespoon Dijon mustard
50ml extra virgin olive oil
1 tablespoon red wine vinegar
1 garlic clove
1/2 teaspoon caster sugar
1. Cook all the peas in boiling water for 2-3 minutes until tender. Refresh (dunk) in cold water and drain.
2. Whisk dressing ingredients together in a bowl (or shake together in a small jar – baby food jars are perfect!).
3. Toss dressing with peas, spinach, mint and onion when ready to serve.
The mint makes the salad really refreshing, and just that little bit fancy, and it’s a great salad for a summer’s day (even though it’s autumn/fall here in Brisbane!). Tomorrow, I’ll have the Asian herb and vegetable salad recipe.
What are your favourite salads? Let me know in the comments!