Spinach And Red Kidney Bean Salad - cooking recipe

Ingredients

2 bunches organic Baby Spinach, large bunches, washed and dried
8 hard boiled organic eggs, chopped finely
organic red kidney beans (1 can drained and rinsed thoroughly)
DRESSING
1/2 cup cold pressed extra virgin olive oil
1/2 cup white vinegar
1 teaspoon hot English mustard
4 fresh garlic cloves, minced
1 teaspoon celtic sea salt
cracked pepper

Preparation

Put the spinach in your salad bowl and arrange the kidney beans in a large mound. Make a smaller mound of chopped egg on top, and sit aside until ready to dress.
Place all of the dressing ingredients in the blender and pulse until well combined.
Alternatively you can put in a glass jar and shake vigorously.
Pour the dressing over right before serving, and toss gradually, being careful not to saturate. Less is more with this dressing, as it can be very rich. I always have dressing left over. If you are taking this salad to an event, take the dressing in a jar, and toss just before serving. As they say in the salad kingdom - dress and devour!