Ingredients

• 300g snow peas
• 150g baby English Spinach leaves
• 100g baby bocconcini cheese, halved
• 1 punnet cherry tomatoes, washed and halved
• Dressing
• 1/3 cup (1/2 x 165g jar) of DOLMIO Sun-dried tomato pesto
• 2 tbsp olive oil
• 1 tbsp white wine vinegar
• 1 tbsp water
• Flaked salt
• Cracked black pepper

Cooking Instructions

Remove tails and string from the snow peas.

Steam or blanch in boiling water approx 3 minutes remove and drain then refresh under cold water.

Cut snow peas into largish pieces or leave whole depending on the size.

Wash and dry spinach leaves and place into a large salad bowl with the cheese, tomato and snow peas. Gently toss to combine.

Combine DOLMIO® pesto and remaining dressing ingredients in a covered container. Shake well and pour over salad just prior to serving and toss well.

Serve as part of a meal – from a BBQ to Antipasto plate.