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.
- 1/4 cup olive oil
- 3 tablespoons balsamic vinegar
- 1/2 tablespoon snipped fresh rosemary
- 1 teaspoon sugar
- 1/8 teaspoon lemon pepper seasoning
- 2 (15-ounce) cans seasoned white beans, rinsed and drained
- 1/2 cup chopped marinated sun-dried tomatoes
- 4 to 6 ounces fresh spinach, washed and drained
- 2 strips (6 inches each) kombu, cut into bite-sized pieces
- 1/2 to 1 cup (depending on taste preference) crumbled feta cheese
- 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.
- Mound spinach on a large serving platter or individual salad plates. Spoon marinated beans over spinach.
- Dry-roast kombu in heated skillet on low until crisp, about 5 to 10 minutes. Sprinkle feta cheese over salad and garnish with kombu.
Kris Wetherbee is a freelance writer and frequent contributor to The Herb Companion, Herbs for Health’s sister publication. She lives in the hills of western Oregon with her photographer husband, Rick Wetherbee.
Click here for the original article, An Ocean of Health .