Spinach leaves and other salad leaves such as lettuce
8 fresh tomatoes chopped up or whole
handful of fresh peas
6 round carrots sliced
1 dessertspoons white wine vinegar
A pinch of sugar
½ teaspoon Dijon mustard
4 dessertspoons olive or corn oil
- Place the salad leaves in a large serving bowl.
- Add the tomatoes, carrots, peas and cucumber.
- Beat the vinegar, sugar and mustard in the small bowl until the sugar dissolves. Gradually beat in the olive oil until creamy and thoroughly mixed.
- Pour the dressing over the salad and toss thoroughly.