Vinaigrette with Red Beans, Olives and Honey Mustard Dressing
You can use any type of mustard to make vinaigrette, but it is better to choose mustard with a milder, milder taste.
Ingredients
- steamed vegetable mix for vinaigrette salad, Bonduelle 620 g
- red beans "Steamed" 310 g
- pitted olives 300 g
- red onion 2 pcs.
- honey 3 tbsp. l.
- granular Dijon mustard 2 tbsp. l.
- olive oil 4 tbsp. l.
- green onion 1 bunch
- salt 1 pinch
Cooking
Step 1
Cut the red onion into very thin rings, divide into circles and rings of different sizes. Cut the olives in half, drain the filling from the jar of beans.
Step 2
For dressing, mix mustard and honey. Cut half of the green onion diagonally diagonally, save some for garnish.
Step 3
Transfer the vegetable mixture for the Vinaigrette salad to a large bowl, add chopped green onions, beans and olives. Salt to taste and stir in olive oil. Arrange onion rings on a large plate and top with lettuce. Serve with honey mustard dressing and garnish with green onions.