Spinach, chickpea, Gorgonzola and pecan nut salad with grilled plums – Food & Home Magazine
Baby spinach is great in salads – and you can eat it raw. It packs a nutritional punch in our delicious spinach, chickpea, Gorgonzola and pecan nut salad.
Ingredients
- 150g plums, halved and pips removed
- 200g baby spinach leaves
- 1 large green apple, cored and chopped into cubes
- 1 x 410g tin chickpeas, drained and rinsed
- 150g pecan nuts, toasted and halved
- 150g Gorgonzola, cubed
- <h3>DRESSING</h3>
- 45ml (3 tbsp) balsamic vinegar
- 30ml (2 tbsp) olive oil
- 15ml (1 tbsp) honey
- salt and freshly ground black pepper, to taste
More Like This
Sweet potato, baby spinach and pine nut salad – Food & Home Magazine
foodandhome.co.za
Chickpeas, spinach and cashew salad recipe | delicious. magazine
deliciousmagazine.co.uk
Spinach, Apple & Pecan Salad Recipe: How to Make It
tasteofhome.com
Spinach Salad (Ina Garten) Recipe - (2.8/5)
keyingredient.com
Fresh Fruit and Baby Spinach Salad
sodelicious.recipes
Spinach Salad with Pesto and Peas
cooklist.com
Spinach and chickpea salad – Food & Home Magazine
foodandhome.co.za
New Potato and Spinach Salad Recipe - Great British Chefs
greatbritishchefs.com