Recipe for Spinach and Corn Salad

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Yield:

1 servings

Ingredients:

Amount	Ingredient
350 gm	Fresh young spinach, washed and drained
1 head	chicory
175 gm	Baby sweeteorn
	Salt and freshly ground black pepper
50 ml	Olive oil
1 x	Clove garlic, crushed
15 ml	White wine vinegar
10 ml	Dijon mustard
5 ml	Caster sugar

Instructions:

Instructions: 1. Remove any coarse stalks from the spinach and shred. Shred the chicory.

2. Halve the sweeteorn lengthways and cook in boiling salted water for 3 minutes, until just tender. Drain and refresh under cold running water.

3. In a screw topped jar mix together the olive oil, garlic, wine vinegar, mustard and sugar. Season.

4. In a large salad bowl mix together the spinach, chicory, sweetcorn and sprouted beans.

5. Pour over the dressing, toss well and serve immediately.

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