Spinach Salad With Warm Onions and Crispy Salami

Spinach Salad With Warm Onions and Crispy SalamiAnna Williams
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Serves 4| Hands-On Time: 15m | Total Time: 15m

Ingredients

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.
By Sara Quessenberry,  September 2005

Nutritional Information

  • Per Serving
  • Calories 227Calories From Fat 67%
  • Fat  17g
  • Sat Fat  4g
  • Cholesterol  192mg
  • Sodium  638mg
  • Protein  12mg
  • Carbohydrate  8g
  • Fiber  1g
  • Iron  2mg
  • Calcium  65mg
What does this mean? See Nutrition 101.

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Quick Tip

Stainless Steel Refrigerator
With its casing uncut, a whole salami lasts for months at a cool room temperature. Once cut, it can be refrigerated for up to 2 weeks tightly wrapped.

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