Spinach Salad with Hot Salami Cubes

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 Real Simple

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Nutritional Information

Amount per serving
  • Calcium: 64.65mg
  • Calories: 226.73
  • Calories from fat: 67%
  • Carbohydrate: 7.59g
  • Cholesterol: 192.28mg
  • Fat: 16.88g
  • Fiber: 1.01g
  • Iron: 1.96mg
  • Protein: 11.64mg
  • Saturated fat: 4.48g
  • Sodium: 638.33mg


  • 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


  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.
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