Spinach Chorizo Salad


Serves: 6-8


  • 1 cup (225g) Mexican chorizo sausage, casing removed
  • 1 (110g) medium red onion, sliced ¼ inch thick
  • 3 tbsp. (45ml) vegetable oil or olive oil
  • 2 tbsp. (30ml) light-flavored vinegar (rice vinegar is very good here)
  • 2 tsp. (10g) sugar
  • A pinch (1-2g) of salt
  • 8 cups (½ kg) spinach
  • ½ small (100g) jicama, peeled and cut into ¼ inch cubes


  • Cook the chorizo and onion. 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.
  • For the dressing, add the oil, vinegar, sugar and 2 tablespoons water to the skillet (still over medium heat). Mix well, taste and season with a pinch of salt. Pour the warm mixture over the spinach, add the jicama, mix well and serve.

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