Colorful Spinach Salad

For the colored spinach salad, cook the pea pods in hot water for about 4 minutes until al dente, remove, rinse with cold water and drain.

Sort the spinach, wash and spin dry.

Peel the carrots, wash the zucchini and cut both into long narrow sticks.

For the vinaigrette, carefully mix the juice of one lemon, mustard, vinegar, sugar, salt and pepper. Gradually whisk in the oil.

Now mix the vegetables with the salad dressing and let it infuse briefly.

Serve the colored spinach salad with wholemeal baguette!

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