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Greens Salad (Shamrock Salad)
25 Mins
Diet Restriction
- - -
0 Votes
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Secret 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
  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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