Mixed green salad with mustard dressing

Cooking Salads Mixed green salad with mustard dressing

The tastiest way to eat your greens is with a drizzle of homemade mustard dressing.

Lables: Vegetarian Egg free Fish free Gluten free Lactose free Milk free Shellfish free Soy free Wheat free
  1. Make dressing Place oil, vinegar and mustard in a screwtop jar. Season with salt and pepper. Secure lid. Refrigerate.
  2. Cook peas and beans in a saucepan of boiling water for 1 to 2 minutes or until just tender. Refresh under cold water. Drain. Place peas and beans, mint, spinach, rocket and pepitas in a bowl or airtight container. Toss to combine. Cover and refrigerate.

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100g snow peas, trimmed, halved
150g sugar snap peas, trimmed
150g green beans, trimmed
1/3 cup fresh mint leaves
50g baby spinach
50g baby rocket
1/3 cup pepitas, toasted
1 tbsp olive oil
1 tbsp red wine vinegar
1 1/2 tbsp American mustard

Adv

Autors
Preparation time
10
Cooking time
2
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Salads
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