In addition to being delicious and full of greens, this salad provides a great source of iron to kick off your afternoon. Its vibrant presentation, crunchy texture and tangy dressing also pairs nicely with grilled chicken or fish. Tip: Lightly toasting the sunflower seeds in the oven or fry pan before adding them to your salad will enhance their flavour.
Ingredients
- 2 tbsp Sardo PurOliva Oil
- 1 tbsp Sardo Red Wine Vinegar
- 1 tsp honey
- 1 bag (454 g) baby spinach leaves, washed
- 1 cup green beans, cooked and trimmed
- 1 cup Sardo Kalamata Olives (drained)
- Salt and pepper to taste
- ¼ cup sunflower seeds
Directions
- In a salad bowl, whisk oil, red wine vinegar, and honey.
- Add remaining ingredients to the bowl.
- Toss and serve.
Tip: Lightly toasting the sunflower seeds in the oven or fry pan before adding them to your salad will enhance their flavour.