Spinach and corn salad

Yield: 1 servings

Measure Ingredient
350 grams Fresh young spinach; washed and drained
1 Head chicory
175 grams Baby sweeteorn
Salt and freshly ground black pepper
50 millilitres Olive oil
1 Clove garlic; crushed
15 millilitres White wine vinegar
10 millilitres Dijon mustard
5 millilitres Caster sugar
100 grams Sprouted beans; eg alfalfa

1. Remove any coarse stalks from the spinach and shred. Shred the chicory.

2. Halve the sweeteorn lengthways and cook in boiling salted water for 3 minutes, until just tender. Drain and refresh under cold running water.

3. In a screw topped jar mix together the olive oil, garlic, wine vinegar, mustard and sugar. Season.

4. In a large salad bowl mix together the spinach, chicory, sweetcorn and sprouted beans.

5. Pour over the dressing, toss well and serve immediately.

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