Tuscan-Style Red Kidney Bean Salad - cooking recipe

Ingredients

2 romaine lettuce, leaves separated
4 ounces fresh spinach
2 ounces arugula
2 ounces green olives, sliced
1 red onion, finely sliced
7 ounces roasted red peppers, drained and chopped
14 ounces red kidney beans
7 ounces gorgonzola cheese
1 ounce parmesan cheese, shavings
1 ounce toasted pine nuts
For the dressing
4 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1 garlic clove, crushed

Preparation

Wash the gem lettuce leaves, spinach and rocket in cold water, drain and transfer to a large serving bowl.
Next add the olives, red onion, roast peppers, pine nuts and red kidney beans.
Make the dressing by simply whisking the ingredients together and pour over the salad and mix well.
Finely tear the gorgonzola over the salad, finish with parmesan cheese and serve.