Zesty Spinach Salad

Zesty Spinach Salad with chorizo. Quick and easy lunch!

Ingredients

FOR THE VINAIGRETTE:

1. ⅓ cups Extra Virgin Olive Oil
2. 3 teaspoons Regular Mustard
3. ½  Orange, Juiced
4. 1 Tablespoon White Vinegar
5. 1 teaspoon Honey

FOR THE SALAD:

1. 1 bundle (approximately 3 Oz. Size) Spinach Leaves
2. ½ programs (3 Oz. Size) Rocket Or Arugula
3. 4 ounces, weight Chorizo, Sliced
4. Salt And Pepper
5. Grated Parmesan

Preparation

For the vinaigrette:

In a small bowl, whisk olive oil, orange juice, mustard, white vinegar and honey till mixed. You could make ahead and hold it inside the refrigerator.

For the salad:

Wash the green leaves and dry them with a salad spinner or paper towels and put in a bowl. Slice chorizo and scatter it on pinnacle. Season with salt and pepper and grate a few Parmesan cheese.

Note: Though the salad is pretty quick to make, you could also make beforehand If you need. Make certain you dry the leaves thoroughly and keep the salad prepared in the refrigerator. Dress it on the remaining moment so it doesn’t soak.

Subscribe to receive free email updates: