Green garden salad

This crunchy salad is a healthy mix of all our favourite vegetables.

Recipe «Green garden salad» presented in category Recipes / Salads, to prepare this dish you will need no more 5 minutes. To make this dish at home by prescription from the author Gomer would need: 200g sugar snap peas, trimmed, 1 iceberg lettuce, outer leaves discarded, leaves separated, rinsed, dried, torn, 1 cos lettuce, outer leaves discarded, leaves separated, rinsed, dried, torn, 50g baby spinach, 1 green capsicum, cut into thin strips , 1 Lebanese cucumber, halved lengthways, deseeded, thickly sliced, 1/2 cup fresh herbs, 2 tbsp white wine vinegar , 1 tbsp dijon mustard, 1/2 tsp sea salt, 1/2 tsp caster sugar, 1/2 cup olive oil.

Ingredients:

• 200g sugar snap peas, trimmed 
• 1 iceberg lettuce, outer leaves discarded, leaves separated, rinsed, dried, torn 
• 1 cos lettuce, outer leaves discarded, leaves separated, rinsed, dried, torn 
• 50g baby spinach 
• 1 green capsicum, cut into thin strips 
• 1 Lebanese cucumber, halved lengthways, deseeded, thickly sliced 
• 1/2 cup fresh herbs 
• 2 tbsp white wine vinegar 
• 1 tbsp dijon mustard 
• 1/2 tsp sea salt 
• 1/2 tsp caster sugar 
• 1/2 cup olive oil 

Instructions

1. Make dressing: Combine vinegar, mustard, salt and sugar in a small ceramic bowl. Whisk until well combined. Add oil to the vinegar mixture in a slow, steady stream, whisking constantly until dressing thickens slightly. Season with pepper.
2. Bring a saucepan of salted water to the boil over high heat. Add sugar snap peas. Cook for 2 minutes or until bright green and tender. Drain and refresh under cold water. Pat dry with paper towel.
3. Place sugar snap peas, lettuce, spinach, capsicum, cucumber and herbs in a large bowl. Drizzle over 1/4 cup salad dressing. Toss gently to combine. Serve.