Photo: Home & Plate
Spicy Spanish chorizo adds flavor and punch to this baby leaf spinach salad with tomatoes, red peppers and pine nuts.
Cook Time: 10 mins | Serves: 2 | Difficulty: Easy
- 2 links of Aurelia's Spanish chorizo thinly sliced
- 3 cups baby spinach
- 1/2 cup red pepper, chopped
- 2 tablespoons toasted pine nuts
- 1 cup grape tomatoes, sliced
- Herb seasoned croutons
- Shaved Parmesan cheese
- Olive oil
- Aged balsamic vinegar
Arrange the baby spinach leaves in two salad bowls. Top each bowl with the chorizo, chopped red pepper, pinenuts and grape tomatoes. Add croutons and Parmesan cheese to taste and drizzle each bowl with olive oil and balsamic vinegar. Enjoy.
Source: Home & Plate