Sorry, I haven’t posted in a couple of weeks. I was gone on an extended work trip to Toronto. Salad club continued without me though. Hooray! These next 3 posts will be the salads they made while I was gone. I have pictures, but I won’t be able to comment on how they tasted, but I’m sure they were delicious.
This was inspired by Heidi S.
Ingredients
makes 4 servings
- 2 big handfuls baby spinach, washed and dried
- 2 big handfuls mixed greens, washed and dried
- 2 cans white cannellini beans (or freshly cooked equivalent)
- 2 handfuls walnuts, toasted
- some sliced hard goat cheese
Dressing:
- a couple glugs of blood orange-flavored olive oil
- a small splash of white wine vinegar
- a few pinches fine-grained sea salt
Rinse and drain the beans. Combine the greens, walnuts and beans in a large bowl. Whisk together dressing ingredients. Toss dressing with ingredients in bowl and top with cheese.
