An Ocean of Health: Kombu Bean and Spinach Salad

<p>
<em>Serves 6<br />
</em>This marinated salad is simple to make and extremely fast to put together. While kombu is often cooked into soups or vegetable and bean dishes, the dry-roasted kombu “croutons” add a delicious kick of salty flavor and crunchy texture.<br />
<br />
<strong>Dressing</strong>
</p>
<ul>
<li>
^_1/4cup olive oil</li>
<li>3 tablespoons balsamic vinegar</li>
<li>
^_1/2 tablespoon snipped fresh rosemary</li>
<li>1 teaspoon sugar</li>
<li>
_^1/8 teaspoon lemon pepper seasoning</li>
</ul>
<p>
<strong>Salad<br />
</strong>
</p>
<ul>
<li>2 (15-ounce) cans seasoned white beans, rinsed and drained</li>
<li>
^_1/2 cup chopped marinated sun-dried tomatoes</li>
<li>4 to 6 ounces fresh spinach, washed and drained</li>
<li>2 strips (6 inches each) kombu, cut into bite-sized pieces</li>
<li>
^_1/2 to 1 cup (depending on taste preference) crumbled feta cheese</li>
</ul>
<ol>
<li>Mix dressing ingredients in a medium bowl. Add beans and sun-dried tomatoes and toss until thoroughly mixed. Cover and set in the refrigerator for 1 hour so flavors can blend.</li>
<li>Mound spinach on a large serving platter or individual salad plates. Spoon marinated beans over spinach.</li>
<li>Dry-roast kombu in heated skillet on low until crisp, about 5 to 10 minutes. Sprinkle feta cheese over salad and garnish with kombu.</li>
</ol>
<p>
<hr />
<p>
<em>Kris Wetherbee is a freelance writer and frequent contributor to</em> The Herb Companion, Herbs for Health'<em>s sister publication. She lives in the hills of western Oregon with her photographer husband, Rick Wetherbee.</em>
</p>
<p>Click here for the original article, <a title=”An Ocean of Health” href=”https://www.motherearthliving.com/health-and-wellness/an-ocean-of-health.aspx”>
<strong>An Ocean of Health</strong>
</a>.</p>