Tuscan-Style Red Kidney Bean Salad

• 2 romaine lettuce, leaves separated
• 4 ounces fresh spinach
• 2 ounces arugula
• 2 ounces green olives, sliced
• 1 red onion, finely sliced
• 7 ounces roasted red peppers, drained and chopped
• 14 ounces red kidney beans
• 7 ounces gorgonzola cheese
• 1 ounce parmesan cheese, shavings
• 1 ounce toasted pine nuts
• For the dressing
• 4 tablespoons extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 garlic clove, crushed

1. Wash the gem lettuce leaves, spinach and rocket in cold water, drain and transfer to a large serving bowl.
2. Next add the olives, red onion, roast peppers, pine nuts and red kidney beans.
3. Make the dressing by simply whisking the ingredients together and pour over the salad and mix well.
4. Finely tear the gorgonzola over the salad, finish with parmesan cheese and serve.

romaine lettuce, fresh spinach, arugula, green olives, red onion, red peppers, red kidney, gorgonzola cheese, parmesan cheese, nuts, dressing, extra virgin olive oil, balsamic vinegar, garlic

Taken from www.food.com/recipe/tuscan-style-red-kidney-bean-salad-438219 (may not work)