Bonnie's Favourite: St. Patrick's Shamrock Salad...mmm..mmm

Shamrock Salad:

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
• 250 g four leaf clover
• 100 g shamrock, leaves

DRESSING INGREDIENTS

• 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 shamrocks and cut into equal lengths.
2. Cook the peas, asparagus, and clovers 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,shamrocks  and celery.
3. Combine the dressing ingredients, add salt and pepper to taste and mix well through. Pour over salad, and toss.
4. Forks Up!                     ENJOY