+

Prepare the Smoked Honey Mustard Dressing

Prepare the Chorizo and Beans

  • Bulk chorizo, cooked and crumbled 900 g
  • White cannellini beans, cooked 450 g

Prepare the Salad

  • Chorizo mixture, prepared
  • Baby arugula 400 g
  • Red onion, fine diced 175 g
  • Celery, shaved 250 g
  • Roasted red pepper strips, julienned 365 g
  • Oil cured olives, chopped 200 g
  • Smoky Honey Mustard Dressing, as prepared
  • Hard boiled eggs, diced or quartered 10 each
  1. Prepare the Smoked Honey Mustard Dressing

    • Whisk together Hellmann’s Honey Mustard Dressing with Knorr Intense Flavors Deep Smoke.
  2. 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.
  3. 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.