Chorizo, White Bean and Oil Cured Olive Chopped Salad with Smoky Honey Mustard Dressing
A flavourful chopped salad of chorizo, white beans, hard-boiled egg, oil cured olives, red onion, celery and romaine with Smoked Honey Mustard Dressing.

Ingredients per serving
Prepare the Smoked Honey Mustard Dressing
Prepare the Chorizo and Beans
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Bulk chorizo, cooked and crumbled 900.0 g
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White cannellini beans, cooked 450.0 g
Prepare the Salad
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Chorizo mixture, prepared
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Baby arugula 400.0 g
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Red onion, fine diced 175.0 g
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Celery, shaved 250.0 g
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Roasted red pepper strips, julienned 365.0 g
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Oil cured olives, chopped 200.0 g
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Smoky Honey Mustard Dressing, as prepared
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Hard boiled eggs, diced or quartered 10.0 each
Preparation
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Prepare the Smoked Honey Mustard Dressing
- Whisk together Hellmann’s Honey Mustard Dressing with Knorr Intense Flavors Deep Smoke.
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Prepare the Chorizo and Beans
- Cook the chorizo in a nonstick pan over medium heat, breaking up with a spoon, until browned. Add the white beans and cook until heated through. Keep warm.
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Prepare the Salad
- For each portion, combine 140 g chorizo mixture, 40 g baby arugula, 18 g red onion, 25 g shaved celery, 37 g roasted peppers, and 20 g olives with 60 ml Smoky Honey Mustard Dressing. Top with 4 egg quarters.