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Prepare the Dressing

Prepare the Chorizo and Beans

  • Bulk chorizo, cooked and crumbled 2 lbs
  • White cannellini beans, cooked 2.5 cups

Prepare the Salad

  • Baby arugula 20 cups
  • Red onion, small dice 1.5 cups
  • Shaved celery 2.5 cups
  • Roasted red peppers, julienned 2.5 cups
  • Oil cured olives, chopped 1.5 cups
  • Hard boiled eggs, quartered 10 each
  1. Prepare the Dressing

    • Whisk together Hellmann's® ClassicsHoney Mustard Dressing with Knorr® Ultimate 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 5 oz chorizo mixture, 2 cups baby arugula, 2 Tbsp red onion, ¼ cup shaved celery, 1/4 cup roasted peppers, and 2 Tbsp olives with 2 oz Smoky Honey Mustard Dressing.
    • Top with 4 egg quarters.