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Spinach Salad With Warm Onions and Crispy Salami

Spinach Salad With Warm Onions and Crispy Salami
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Serves 4| Hands-On Time: | Total Time:



  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 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 .

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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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.