Baby Spinach and Snowpea Salad

By author photo Jenny Craig Team

healthy-salad · 03 Oct 18

This tasty salad matches perfectly with the Jenny Craig Rissoles and Roasted Vegetables.

Serves: 2

Grocery count (per serve): ½ Fat serve


  • Approx 200g snow peas, top and tailed
  • 2 handfuls of baby spinach, approx 150g, washed in cold water
  • ½ small red onion, finely sliced
  • Juice of half a lemon
  • ½ teaspoon dijon mustard
  • 1 teaspoon extra virgin olive oil*
  • Small handful of mint, roughly chopped


  1. Bring a pot of water to the boil that’s big enough to comfortably hold the snowpeas.
  2. In a large mixing bowl use a fork to whisk together the lemon juice, mustard and the extra virgin olive oil.
  3. Blanch the snow peas in the boiling water for 20 seconds, drain and add into the mixing bowl with the dressing ingredients.
  4. Tear in the spinach, add the finely sliced onion and use some tongs to fold the warm snowpeas with the other ingredients.
  5. Finally fold through the mint and serve with the Jenny Craig Rissoles and Roasted Vegetables.

* Omit if following a 5000kJ menu. For 6400kJ menus and above, take from your fat serves.

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