Chorizo, White Bean and Oil Cured Olive Chopped Salad with Smoky Honey Mustard Dressing
A flavorful chopped salad of chorizo, white beans, hard-boiled egg, oil cured olives, red onion, celery and romaine with Smoked Honey Mustard Dressing.
Salads
Gluten-free
Ingredients per serving
Prepare the Dressing
Prepare the Chorizo and Beans
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Chorizo, cooked and crumbled 2.0 lbs
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White cannellini beans, cooked 2.5 cups
Prepare the Salad
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Baby arugula 20.0 cups
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Red onion, small dice 1.5 cups
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Shaved celery 2.5 cups
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Roasted red peppers, julienned 2.5 cups
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Oil cured olives, chopped 1.5 cups
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Hard boiled eggs, quartered 10.0 each
Preparation
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Prepare the Dressing
- Whisk together Hellmann's® Classics Honey Mustard Dressing with Knorr® Ultimate 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 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.
