Spinach and red kidney bean salad
Ingredients
2 large bunches of organic baby spinach, washed and dried
8 hard-boiled organic eggs chopped finely
1 tin of organic red kidney beans drained and rinsed thoroughly
DRESSING
½ cup cold-pressed extra virgin olive oil
½ cup white vinegar
1 tsp Hot English Mustard
4 cloves of fresh garlic minced.
1 tsp sea salt
cracked pepper to taste
Method
- Put the spinach in your salad bowl and arrange the kidney beans in a large mound. Make a smaller mound of chopped egg on top, and set aside until ready to dress.
- Place all of the dressing ingredients in the blender and pulse until well combined.
- Alternatively, you can put in a glass jar and shake vigorously.
- Pour the dressing over right before serving, and toss gradually, being careful not to saturate. Less is more with this dressing, as it can be very rich.
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Recipe Info
Tip: I always have dressing leftover. If you are taking this salad to an event, take the dressing in a jar, and toss just before serving. As they say in the salad kingdom – dress and devour!