Warm Chorizo Spinach Salad

Ensalada de Espinacas y Chorizo
Recipe from Season 7, Mexico —One Plate at a Time

Good sprinkled with Mexican queso fresco, goat cheese or blue cheese.

Servings: 4


  • 8ounces (1 packed cup)Mexican chorizo sausage, casing removed
  • 1medium red onion, sliced 1/4-inch thick
  • 3tablespoons vegetable oil or olive oil
  • 2tablespoons light-flavored vinegar (rice vinegar is very good here)
  • 2teaspoons sugar
  • Salt
  • An 8 to 9ounce package (about 8 cups) salad spinach, long stems removed
  • 1/2smalljicama, peeled and cut into 1/4-inch cubes


1. Cook the chorizo and onion. In a very large skillet, cook the chorizo over medium heat for 4 or 5 minutes until it has rendered a good amount of its fat. Add the onion and continue cooking until the onion has started to soften but is still crunchy, about 5 minutes.

2. Create the dressing, finish the salad. To the skillet (still over medium heat), add the oil, vinegar, sugar and 2 tablespoons water. Mix well, taste and season with salt, usually about 1/2 teaspoon. Pour the warm mixture over the spinach, add the jícama, mix well and serve.


  1. Do you remove the cooked chorizo and onion before adding the dressing ingredients to the skillet?

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