Spinach Salad With Warm Onions and Crispy Salami

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Photo by Anna Williams
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  • Serves 4
  • Hands-On Time
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 227 calories
    • Calories 67 calories from fat
    • Fat 17 g
    • Sat Fat 4 g
    • Cholesterol 192 mg
    • Sodium 638 mg
    • Protein 12 mg
    • Carbohydrate 8 g
    • Fiber 1 g
    • Iron 2 mg
    • Calcium 65 mg
  • August 2005

Ingredients

  1. Check 2tablespoons olive oil
  2. Check 1/4pound hard salami, cut into 1/2-inch pieces
  3. Check 2tablespoons red wine vinegar
  4. Check 1tablespoon Dijon mustard
  5. Check 1tablespoon honey
  6. Check kosher salt and black pepper
  7. Check 1/2 red onion, sliced into rounds
  8. Check 2 bunches spinach, thick stems removed (about 8 cups)
  9. Check 4 hard-boiled eggs (optional)

Directions

  1. Heat 1 tablespoon of the oil in a medium skillet over medium heat.
  2. Add the salami and cook, stirring occasionally, until browned, 2 to 3 minutes. Transfer to a paper towel–lined plate.
  3. Add the vinegar, mustard, honey, the remaining tablespoon of oil, and ¼ teaspoon each salt and pepper to the skillet. Whisk to combine.
  4. Add the onion and cook, stirring occasionally, until it begins to soften, 3 to 4 minutes. Stir in the salami.
  5. Divide the spinach among 4 individual plates and spoon the onion and salami over the top. Serve with the eggs, if desired.