Warm Spinach, Chorizo and Potato Salad with Mustard Dressing

Pan-fry chorizo and potatoes until golden, then toss with fresh spinach and a tangy homemade wholegrain mustard dressing.

Pork Potatoes High Protein Gluten Free Salad

Estimated Nutrition

Calories

421.3

kcal / serving

842.5 kcal total

Carbs

9.1g

per serving

18.2 g total

Fat

38.1g

per serving

76.1 g total

Protein

12.2g

per serving

24.3 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tsp

Wholegrain Mustard

dash

White Wine Vinegar

Meat

Chorizo

sliced

NutsSeeds

Salt

to taste

Black Pepper

freshly ground, to taste

OilsFats

tbsp

Olive Oil

Vegetables

New Potatoes

canned, cooked, and halved

100

Spinach

Method

Heat a frying pan and fry the chorizo until golden-brown.

Remove the chorizo with a slotted spoon and set it aside.

Fry the potatoes in the same pan until golden-brown.

Return the chorizo to the pan and warm gently.

Whisk the mustard, vinegar, salt, pepper, and olive oil in a small bowl.

Place spinach in a large bowl and top with the warm chorizo and potatoes.

Pour the dressing over the salad and stir well to combine.

Serve the salad immediately in dishes.