Baby Spinach Salad

Crispy chorizo sausage is used instead of the traditional bacon bits for an interesting twist.

Eight Ounces Of Fresh Baby Spinach

Two Tablespoons Of Diced Spanish Chorizo Sausage

A Hard Cooked Egg Cut Into About 1/4 Inch Thick Slices

Two White Mushrooms Cut Into About 1/4 Inch Slices

A Tablespoon Of Sliced Red Onion

Two Teaspoons Of Apple Cider Vinegar

A Tablespoon Of Dijon Mustard

Two Teaspoons Of Maple Syrup

Four Tablespoons Of Olive Oil

1/2 Teaspoon Of Sea Salt

1/4 Teaspoon Of Freshly Ground Black Pepper 

Cook the chorizo sausage in a saute pan on low heat until crispy. Let the sausage drain on a paper towel and cool.

Into a salad bowl, add the apple cider vinegar, the Dijon mustard, the maple syrup, the sea salt, and the black pepper. Whisk until well blended. While whisking, slowly drizzle in the olive oil. Continue to whisk until the dressing is smooth and thickened slightly. Taste and add more sea salt and/or black pepper, if desired.

Add the spinach leaves on top of the dressing in the salad bowl. Toss the spinach gently to coat the leaves with the dressing.

Serve on salad plates. Garnish the top of each salad with red onion, mushroom slices, egg, and crispy chorizo.

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