Spinach and corn salad
1 servings
Ingredients
| Quantity | 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 |
Directions
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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.