Spinach Salad with Hot Salami Cubes

Spinach Salad with Hot Salami Cubes Recipe
Photo: Anna Williams
A warm dressing with the hot salami and onions lightly wilts the spinach leaves in this delicious recipe. Hard boiled eggs make it hearty enough for a unique lunch option.

Yield:

Makes 4 to 6 servings

Recipe from

Nutritional Information

Calcium 64.65 mg
Calories 226.73
Caloriesfromfat 67 %
Carbohydrate 7.59 g
Cholesterol 192.28 mg
Fat 16.88 g
Fiber 1.01 g
Iron 1.96 mg
Protein 11.64 mg
Satfat 4.48 g
Sodium 638.33 mg

Ingredients

2 tablespoon olive oil
1/4 pound hard salami (such as Genoa), cut into 1/4-inch cubes
1 tablespoon Dijon mustard
1 tablespoon honey
2 tablespoons red wine vinegar
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/2 red onion, sliced into rings
6 cups (about 9 ounces) spinach, cleaned and stemmed
4 eggs, hard-boiled

Preparation

Heat 1 tablespoon of the oil in a medium skillet over medium heat. Add the salami and cook until sizzling and browned, 2 to 3 minutes. Remove from heat. Using a slotted spoon, remove and set aside the salami, leaving the rendered fat. Add the mustard, honey, vinegar, salt, pepper, and the remaining 1 tablespoon of oil and whisk together to form a thin emulsion. Add the onion and salami and return to medium heat. Cook just until the onion wilts, about 1 minute. Divide the spinach among serving plates. Pour the hot salami dressing over the greens. Serve with the eggs, chopped, if desired.

Tip: With its casing uncut, a whole salami can last for months if stored at a cool room temperature. Once cut, it can be refrigerated for up to 2 weeks if tightly wrapped.

Note:

Sara Quessenberry,

September 2005
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