Spinach Salad With Warm Onions and Crispy Salami

Spinach Salad With Warm Onions and Crispy Salami
Anna Williams
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preparation
15
minutes
cooking
15
minutes
Serves 4

Ingredients

2
tablespoons
olive oil
1/4
pound
hard salami, cut into 1/2-inch pieces
2
tablespoons
red wine vinegar
1
tablespoon
Dijon mustard
1
tablespoon
honey
kosher salt and black pepper
1/2
red onion, sliced into rounds
2
bunches spinach, thick stems removed (about 8 cups)
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.
Sara Quessenberry
August 2005

Nutritional Information

  • Per Serving
  • Calories From Fat 67 %
  • 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
What does this mean? See Nutrition 101.

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