Salad |
|
3 boiled egg(s) for 8 minutes | |
1 chorizo | |
4 ounces spinach fresh and clean, 100 grams | |
1 spring onion(s) | |
1 tomato(es) peeled | |
4 ounces rice noodles 100 grams | |
1 tablespoon olive oil | |
to taste salt | |
to taste pepper | |
Dressing |
|
3 tablespoons sour cream | |
0.5 teaspoon French mustard | |
1 teaspoon lemon juice | |
to taste salt | |
to taste paprika |
And love - it is the main ingredient!
Please note that I am not a nutritionist. The nutrition information is provided for reference only and is approximate. It is calculated using one of the online calculators, like this one.
Vibrant flavors, wholesome ingredients, and your special touch – that’s what makes this Chorizo Sausage Salad so special. If you’re looking for a recipe that balances robust and tender, this is the recipe that you need. 😉
The Chorizo Sausage Salad works best during spring and summer mainly because there is access to fresh ingredients, such as ripe tomatoes and healthy spinach. It is just what you need to align with the vibrance of the warmer days.
This salad is an absolute powerhouse when it comes to nutrition. That is because it boasts of spinach, eggs and chorizo sausage, and that’s not all:
Wow, right?
You may find most of the ingredients at a farmer’s market or your local grocery. There is only one ingredient that you may have troubles finding – the chorizo sausage (let me know if it is a problem where you are).
If it is, you may find chorizo sausage varieties in a butcher shop or a gourmet food store. You don’t need a lot (only one sausage for this particular recipe that serves three), so it shouldn’t hit your wallet hard.
Absolutely.
This Chorizo Sausage Salad is great on its own. But if you want to make it a part of the menu, you can serve it with the following dishes:
Well, my Sparkling Strawberry Melon Sangria will do amazing here. Its fruitiness really matches the freshness of the salad.
If you want to skip the alcohol, go for anything citrusy – it will enhance the salad’s tanginess.
The leftovers can be only stored in an airtight container in the refrigerator for up to 2-3 days.
I always advise storing the dressing separately from the salad. It will ensure the salad stays crispy when you serve it again. Just toss when you are ready and enjoy the freshness of your chorizo sausage salad.
The Chorizo Sausage Salad is all about the perfect blend of flavor, texture and nutrients. Serve it fancy, and you’ll get the star of the show at your dinner. Your guests will love it you. 🙂
Please share your thoughts about this recipe in the comments below. What did you like the most? Did you make any modifications?
Share the recipe with your family & friends and tag @HelenaRecipes on social media if you’ve made it! 😉
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Take a minute to guess answers to three questions about the recipe – it’s fun. 😉
1
Done
3 min
|
Prepare ingredientsWash the spinach, green onion and tomato. |
2
Done
16 min
|
Cook eggs & tomatoFill in a kettle with water and heat it until the water is boiling. Divide the boiling water into two pots. Use one pot to boil 3 eggs for 8 minutes. When ready, transfer them to very cold water to chill. Then peel them and cut into small pieces. Make sure to leave one egg to decorate the salad later. Use another pot to scald one tomato in the hot water for 2 minutes. You may use a big fork or skewer to do it. Please be careful because the water will be boiling hot. Then take the tomato out and use a knife to peel the skin. |
3
Done
10 min
|
Cook noodlesBoil rice noodles for 10 minutes and then rinse them with cold water. Add salt and pepper to the noodles. |
4
Done
2 min
|
Make dressingCombine sour cream, French mustard, lemon juice, salt and paprika. Mix thoroughly. |
5
Done
3 min
|
Cook chorizo sausageCut the chorizo sausage into round pieces and fry both sides a bit. |
6
Done
1 min
|
Season |
7
Done
|
Serve |
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