Ingredients:

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 cucumber

1 dessertspoons white wine vinegar

A pinch of sugar

½ teaspoon Dijon mustard

4 dessertspoons olive or corn oil

Method:

1. Place the salad leaves in a large serving bowl.
   
   
2. Add the tomatoes, carrots, peas and cucumber.
   
   
3. 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.
   
   
4. Pour the dressing over the salad and toss thoroughly.

Serving Suggestions:

With crusty bread, garlic bread

With main meat or vegetarian dishes