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.

Sara Quessenberry
Recipe by Real Simple September 2005

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Credit: Anna Williams

Recipe Summary

Yield:
Makes 4 to 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

calcium 64.7mg; 227 calories; calories from fat 67%; carbohydrates 7.6g; cholesterol 192.3mg; fat 16.9g; fiber 1g; iron 2mg; protein 11.6mg; saturated fat 4.5g; sodium 638.3mg.
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