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Chorizo, White Bean and Oil Cured Olive Chopped Salad with Smoky Honey Mustard Dressing

Chorizo, White Bean and Oil Cured Olive Chopped Salad with Smoky Honey Mustard Dressing – - Recipe

A flavourful chopped salad of chorizo, white beans, hard-boiled egg, oil cured olives, red onion, celery and romaine with Smoked Honey Mustard Dressing.

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Ingredients per serving

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Prepare the Smoked Honey Mustard Dressing

Prepare the Chorizo and Beans

  • Bulk chorizo, cooked and crumbled 900.0 g
  • White cannellini beans, cooked 450.0 g

Prepare the Salad

  • Chorizo mixture, prepared
  • Baby arugula 400.0 g
  • Red onion, fine diced 175.0 g
  • Celery, shaved 250.0 g
  • Roasted red pepper strips, julienned 365.0 g
  • Oil cured olives, chopped 200.0 g
  • Smoky Honey Mustard Dressing, as prepared
  • Hard boiled eggs, diced or quartered 10.0 each

Preparation

  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.
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