One of my mum's friends gave this recipe to her a few years ago and it's a great salad.
We actually had it at a little BBQ we had on Australia Day, but it also works really well as a light meal - especially on a hot summer evening with some crusty bread.
The secret is in the dressing, which is really half the salad by itself.
You mix together:
2 diced roma tomatoes
2 diced hard boiled eggs
1/2 diced red onion
1 diced avocado
2 cloves garlic
2 teaspoons dijon mustard
2 table spoons white wine vinegar
1/4 olive oil
1/2 teaspoon sugar
Let the dressing sit in the fridge for about an hour and then add it to your salad of baby spinach leaves, crispy prosciutto and cashew nuts.
3 hours ago