This Warm Chorizo Spinach Salad is a wonderful mixture of Mexican chorizo, jicama, and Mexican queso fresco. It’s truly gourmet Mexican made easy. Wow your guests and accept the compliments on this one.
- 8 oz or 1 packed cup of Mexican chorizo sausage, no casings.
- 1 medium red onion, roughly chopped
- 3 TB olive oil (plus more if needed)
- 2 TB seasoned rice vinegar (found in Asian aisle of stores)
- 2 tsp granulated sugar
- table salt to taste
- 8 oz baby spinach leaves
- 1/2 of a small jicama, peeled and cut into quarter-inch cubes
- Mexican queso fresco for topping
- Pepitas (roasted pumpkin seeds) for topping
- In a large skillet, cook and break up the chorizo over medium heat for 4-5 minutes until mostly cooked. Add onion and continue stirring until onions start to soften but remain somewhat crisp, 5 minutes.
- In the same skillet over medium heat, add the oil, vinegar, sugar, and 2 TB water. Stir to incorporate, adding a dash or two more of oil and vinegar if it seems too dry. Season with salt to taste.
- At this point, chorizo mixture may be transferred to an airtight container until ready to serve. When ready to serve, reheat the chorizo mixture in microwave until it’s warm. Pour warm mixture over spinach and jicama. Toss to combine.
- Serve in individual plates, topping each plate with crumbled Mexican queso fresco and pepitas.
- Serve immediately.
- Category: salad, side