Spicy spinach and chorizo salad. Quick and easy lunch!
Preparation:
To cook:
Level: Easy
Ingredients
- FOR THE VINAIGRETTE:
- ⅓ cups Extra virgin olive oil
- 3 teaspoons Regular Mustard
- ½ Orange, Juice
- 1 tbsp White vinegar
- 1 teaspoon My dear
- FOR THE SALAD:
- 1 package (about 3 oz. size) Spinach leaves
- ½ package (3 Oz. Size) Arugula Or Arugula
- 4 ounces, weight Chorizo, sliced
- Salt and pepper
- Grated parmesan
Preparation
For the dressing:
In a small bowl, whisk olive oil, orange juice, mustard, white vinegar and honey until blended. You can prepare it in advance and store it in the refrigerator.
For the salad:
Wash the green leaves and dry them with a salad spinner or paper towels and put them in a bowl. Slice the chorizo and sprinkle over it. Season with salt and pepper and grate some parmesan.
Note: Although the salad is quite quick to prepare, you can also prepare it in advance if you wish. Be sure to dry the leaves well and keep the ready salad in the refrigerator. Dress him at the last moment so that he doesn’t get soggy.
