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Greens Salad (Shamrock Salad) |
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Wednesday, 09 April 2008 |
| 25 min | 10 min prep | SERVES 4 (Change Servings)
Ingredients
1 bunch thin asparagus spear
1/3 ounces sugar snap pea, trimmed
1/3 ounces snow peas, trimmed
1/3 ounces shelled fresh peas
1 7/8 ounces rocket
1 7/8 ounces baby spinach
2 sticks celery, sliced
DRESSING INGREDIENTS
* 1 garlic clove
* 1 tablespoons extra virgin olive oil
* 2 teaspoons white vinegar
* 1-2 teaspoons grainy mustardDirections
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.
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