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Spinach Salad with Hot Salami Cubes

Photo: Anna Williams
Yield Makes 4 to 6 servings
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.

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

Nutrition 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

How to Make It

  1. 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.