Chorizo Salad Recipes

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CHORIZO SALAD



Chorizo Salad image

A salad that can be a main meal as easily as a side dish. If you have potatoes leftover, it's very quick to make. You can also speed things up by purchasing jars of roasted peppers, rather than roasting them yourself.

Provided by Sackville

Categories     Pork

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 7

300 g spicy chorizo sausage, peeled and cut into thick slices
2 tablespoons olive oil
500 g new potatoes, boiled and halved
1/2 teaspoon salt
300 g green beans, blanched
3 red capsicums, roasted,peeled and sliced
2 tablespoons sherry wine vinegar

Steps:

  • Fry the chorizo in batches in a bit of the oil, until it is nice and crisp.
  • Add the potatoes and salt to the pan and fry for a minute until slightly browned.
  • Tip into a bowl.
  • Add the beans and peppers, remaining oil and sherry vinegar.
  • Toss well and scatter the chorizo on top.

Nutrition Facts : Calories 1091.9, Fat 71.9, SaturatedFat 23.6, Cholesterol 132, Sodium 2462.6, Carbohydrate 69, Fiber 14.7, Sugar 11.8, Protein 46

WARM SPINACH AND CHORIZO SALAD



Warm Spinach and Chorizo Salad image

Dried chorizo sausage adds a Spanish touch to this warm spinach side salad, which works well as an accompaniment to chicken, omelets, or seafood such as shrimp or any firm, white-fleshed fish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 6

1/2 baguette, cut into 1/2-inch pieces
1 bunch spinach, trimmed and washed
1 teaspoon extra-virgin olive oil
1/2 pound dried chorizo, cut into 1/2-inch half moons
1/2 cup jarred chestnuts, coarsely chopped
3 tablespoons sherry vinegar

Steps:

  • Preheat oven to 450 degrees. On a rimmed baking sheet, arrange baguette pieces in a single layer and bake until croutons are golden, 5 to 7 minutes. Meanwhile, place spinach in a large bowl. In a large skillet, heat olive oil over medium. Add chorizo and cook until fat is rendered and sausage is slightly crisp, 3 to 4 minutes. Add chopped chestnuts and cook 2 minutes. Add sherry vinegar, swirl to combine, and pour over spinach. Add croutons and toss well to combine. Serve immediately.

Nutrition Facts : Calories 281 g, Fat 14 g, Fiber 5 g, Protein 12 g

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