{"id":626,"date":"2010-05-02T11:48:16","date_gmt":"2010-05-02T15:48:16","guid":{"rendered":"http:\/\/mimbly.com\/wordpress\/?p=626"},"modified":"2010-09-05T11:27:36","modified_gmt":"2010-09-05T15:27:36","slug":"warm-chorizo-spinach-salad-%e2%80%93-ensalada-de-espinacas-y-chorizo-rick-bayless","status":"publish","type":"post","link":"https:\/\/mimbly.com\/wordpress\/2010\/05\/02\/warm-chorizo-spinach-salad-%e2%80%93-ensalada-de-espinacas-y-chorizo-rick-bayless\/","title":{"rendered":"Warm Chorizo Spinach Salad – Ensalada de Espinacas y Chorizo – Rick Bayless"},"content":{"rendered":"
Warm Chorizo Spinach Salad \u00e2\u20ac\u201c Ensalada de Espinacas y Chorizo – \u00c2\u00a0Rick Bayless<\/div>\n
Good sprinkled with Mexican queso fresco, goat cheese or blue cheese.<\/div>\n
8 ounces (1 packed cup) fresh Mexican choirzo sausage, casing removed<\/div>\n
1 medium red onion, sliced 1\/4-inch thick<\/div>\n
3 tablespoons vegetable or olive oil<\/div>\n
2 tablespoons light-flavored vinegar (rice vinegar is very good here)<\/div>\n
2 teaspoons sugar<\/div>\n
Salt<\/div>\n
An 8-to-9 ounce package (about 8 cups) salad spinach, long stems removed<\/div>\n
1\/2 small j\u00c3\u00adcama, peeled and cut into 1\/4-inch cubes<\/div>\n
1. \u00c2\u00a0 Cook the chorizo and onion. \u00c2\u00a0 In a very large skillet, cook the chorizo over medium heat for 4 or 5 minutes until it has rendered a good amount of its fat. Add the onion and continue cooking until the onion has started to soften but is still crunchy, about 5 minutes.<\/div>\n
2. \u00c2\u00a0 Create the dressing, finish the salad. \u00c2\u00a0To the skillet (still over medium heat), add the oil, vinegar, sugar and 2 tablespoons water. \u00c2\u00a0Mix well, taste and season with salt, usually about 1\/2 teaspoon. \u00c2\u00a0Pour the warm mixture over the spinach, add the j\u00c3\u00adcama, mix well and serve. \u00c2\u00a0Serves 4.<\/div>\n
Notes– I used 12 oz of sausage, less spinach and made half of the dressing. \u00c2\u00a0Dad really liked it, suggesting we serve it to guests. \u00c2\u00a0Not sure the queso fresco added much next time will try and different cheese. \u00c2\u00a0Even good with Trader Joe’s soy chorizo.<\/div>\n

\"DSCF0957\"<\/a><\/p>\n

Good sprinkled with Mexican queso fresco, goat cheese or blue cheese.<\/p>\n

8 ounces (1 packed cup) fresh Mexican choirzo sausage, casing removed<\/p>\n

1 medium red onion, sliced 1\/4-inch thick<\/p>\n

3 tablespoons vegetable or olive oil<\/p>\n

2 tablespoons light-flavored vinegar (rice vinegar is very good here)<\/p>\n

2 teaspoons sugar<\/p>\n

Salt<\/p>\n

An 8-to-9 ounce package (about 8 cups) salad spinach, long stems removed<\/p>\n

1\/2 small jicama, peeled and cut into 1\/4-inch cubes<\/p>\n

1. \u00a0 Cook the chorizo and onion. \u00a0 In a very large skillet, cook the chorizo over medium heat for 4 or 5 minutes until it has rendered a good amount of its fat. Add the onion and continue cooking until the onion has started to soften but is still crunchy, about 5 minutes.<\/p>\n

2. \u00a0Create the dressing, finish the salad. \u00a0To the skillet (still over medium heat), add the oil, vinegar, sugar and 2 tablespoons water. \u00a0Mix well, taste and season with salt, usually about 1\/2 teaspoon. \u00a0Pour the warm mixture over the spinach, add the jicama, mix well and serve. \u00a0Serves 4.<\/p>\n

Notes– I used 12 oz of sausage, less spinach and made half of the dressing. \u00a0Dad really liked it, suggesting we serve it to guests. \u00a0Not sure the queso fresco added much next time will try and different cheese. \u00a0Even good with Trader Joe’s soy chorizo.<\/p>\n","protected":false},"excerpt":{"rendered":"

Warm Chorizo Spinach Salad \u00e2\u20ac\u201c Ensalada de Espinacas y Chorizo – \u00c2\u00a0Rick Bayless Good sprinkled with Mexican queso fresco, goat cheese or blue cheese. 8 ounces (1 packed cup) fresh Mexican choirzo sausage, casing removed 1 medium red onion, sliced … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[80,93],"tags":[99,10,98,35],"class_list":["post-626","post","type-post","status-publish","format-standard","hentry","category-entree","category-salad","tag-jicama","tag-salads","tag-soy-chorizo","tag-spinach"],"_links":{"self":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/626","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/comments?post=626"}],"version-history":[{"count":5,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/626\/revisions"}],"predecessor-version":[{"id":838,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/626\/revisions\/838"}],"wp:attachment":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/media?parent=626"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/categories?post=626"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/tags?post=626"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}