Mixed Greens with Kidney Beans and Ginger-Raspberry Dressing

Hello everyone. Did you miss the recipe yesterday? You didn't notice? That's what I figured.

Here's one of my favourite dressings. Oh, and a salad to go with it...


Mixed Greens with Kidney Beans and Ginger-Raspberry Dressing

1  cauliflower, chopped
3 cups mixed salad greens
10 to 12 cherry tomatoes
1 medium carrot
1 tin  kidney beans, rinsed
Small red onion, cut into half moons
6 tbsp extra-virgin olive oil
2 tbsp sour cream/plain yoghurt
2 tbsp cider vinegar
2 tbsp all-fruit raspberry jam
⅛ tsp freshly ground black pepper
1 tbsp freshly grated ginger

Cook cauliflower in a small saucepan with water added. Cauliflower should be tender - 3-4 minutes. Drain and rinse to cool. 

Arrange the mixed greens. Add  the tomatoes to each salad. Use a vegetable peeler to shave the carrot into large strips and add.

Add the beans, onion slices and cauliflower florets.

To make the dressing, combine remaining ingredients in a blender and pulse until smooth.

Voila! Dinner is sorted.