Warm spinach, chorizo and potato salad with mustard dressing
An average of 5.0 out of 5 stars from 2 ratings
- Prepare
- less than 30 mins
- Cook
- less than 10 mins
- Serve
- Serves 2
Ingredients
For the salad
- chorizo: 85g/3oz chorizo, sliced
- new potatoes: 85g/3oz canned cooked new potatoes, halved
- spinach: 100驳/3陆辞锄 spinach
For the dressing
- wholegrain mustard: 2 tsp wholegrain mustard
- white wine vinegar: dash white wine vinegar
- black pepper: salt and freshly ground black pepper
- olive oil: 3 tbsp olive oil
Method
For the salad, heat a frying pan and fry the chorizo until golden-brown on all sides. Remove from the pan with a slotted spoon and set aside.
Add the potatoes to the pan and fry until golden-brown on all sides. Return the chorizo to the pan and gently warm through.
Meanwhile, for the dressing, place all of the dressing ingredients into a small bowl and whisk together to combine.
Place the spinach into a large bowl and sprinkle over the warm chorizo and potatoes. Pour over the dressing and stir well.
To serve, place the salad into serving dishes.
