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.
Salads
Main Course
Gluten free
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.
