Un-Chopped Salad

Leftovers of this hearty but refreshing salad are even better the next day. Add a can of good-quality tuna if you crave extra protein.

• 1 15½-ounce can garbanzo beans, rinsed and drained
• 8 ounces fresh mozzarella (preferably bocconcini or ciliegine), cut into ¾-inch pieces if necessary
• 1 8-ounce package cooked and peeled beets, cut into ½-inch pieces (see note)
• About ¾ cup packed fresh basil leaves, torn
• Grated zest and juice of 1 lemon
• Salt and freshly ground black pepper
• ⅓ cup extra-virgin olive oil
• 6 ounces fresh baby spinach

Combine garbanzo beans, mozzarella, beets and basil in a medium bowl. In a small bowl whisk together the lemon zest and juice, salt, pepper and olive oil. Pour half of the dressing over the beet mixture; taste for seasoning and add more salt, pepper or lemon juice as needed. Toss the remaining dressing with the baby spinach and divide between plates. Spoon the beet salad over the spinach.

Published in The Oregonian, May 26, 2009