Greens Salad (Shamrock Salad)
Created by Tisme on February 14, 2015
- Servings: 4
- Prep Time: 10m
- Cook Time: 15m
- Recipe #17378
Ingredients
- 1 pound fresh asparagus (one bunch thin spears)
- 150 grams sugar snap peas (trimmed)
- 150 grams snow peas, trimmed
- 150 grams fresh peas (shelled)
- 50 grams rocket
- 50 grams fresh baby spinach
- 2 celery stalks (sliced)
- DRESSING INGREDIENTS
- 1 garlic clove
- 1 tablespoon olive oil (extra virgin)
- 2 teaspoons white vinegar
- 1 to 2 teaspoon grainy mustard
How to Make
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Step 1: Please Note: You may like to double the dressing for this salad, especially if you add more greens, and I have had to on may occasions. Please feel free to improvise if you feel the need to.
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Step 2: Remove woody ends from asparagus and cut into equal lengths.
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Step 3: Cook the peas and asparagus 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.
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Step 4: Combine the dressing ingredients, add salt and pepper to taste and mix well through.
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Step 5: Pour over salad, and toss.
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Step 6: Serve.