Watercress, spinach and rocket salad recipe
Ingredients
1x 125g pack of asparagus
200g frozen or fresh peas
200g mozzarella
For the dressing
1tbsp mint, finely chopped
2 spring onions, finely chopped
2tbsp white wine vinegar
50ml olive oil
salt
pepper
1x 150g bag Watercress, Spinach and Rocket Salad
Cook the asparagus in boiling salted water until tender - approximately 3-4 minutes then drain. Cook the peas in the same way, then drain and reserve. Chop the mozzarella into bite-size pieces and arrange all together with the watercress, rocket and spinach. Whisk the dressing ingredients together with a little salt and pepper. Drizzle over the salad and toss thoroughly just before serving.
