Spinach Salad with Chickpeas and Curry Kraut

In-Season Winter Recipes Side Dishes
January 01, 2010

Ingredients

SERVINGS: 4 Serving(s)
  • 4–6 ounces baby spinach, washed and drained
  • 1 cup cooked and drained chickpeas
  • 1 cup Leelanau Veggies Curry Kraut with liquid
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon Eden raw red wine vinegarsalt to taste (optional)

Instructions

Toss everything together. Taste and adjust flavor by adding more vinegar or salt, as desired.

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Ingredients

SERVINGS: 4 Serving(s)
  • 4–6 ounces baby spinach, washed and drained
  • 1 cup cooked and drained chickpeas
  • 1 cup Leelanau Veggies Curry Kraut with liquid
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon Eden raw red wine vinegarsalt to taste (optional)

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