Greens Salad (Shamrock Salad) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I got this recipe from a newspaper a few years ago, made it and been making it ever since. If you love your greens, you'll love this salad. I have also used other greens on different occasions. Your choice on how much mustard you use......... 1 or 2 teaspoons. Ingredients:
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 |
1 garlic clove |
1 tablespoon extra virgin olive oil |
2 teaspoons white vinegar |
1 -2 teaspoon grainy mustard |
Directions:
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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