Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 2 ounces Genoa salami, finely chopped

  3. 5 cups cubed, peeled sweet potatoes (1-3/4 pounds)

  4. 2 cloves garlic, minced

  5. 1/2 teaspoon salt

  6. 1 medium tart apple, peeled, cored, and shredded (3/4 cup)

  7. 2/3 cup apple juice

  8. 3 tablespoons cider vinegar

  9. 1 tablespoon olive oil

  10. 1/4 teaspoon ground allspice

  11. 1/4 teaspoon coarsely ground pepper

  12. 1/8 teaspoon ground cloves

  13. 8 cups baby spinach

  14. Thinly sliced red onion

Instructions Jump to Ingredients ↑

  1. In a wok or a very large skillet, heat the 2 tablespoons oil. Cook and stir salami in hot oil about 1 minute or until crisp and brown. Using a slotted spoon, remove salami from wok. Drain on paper towels.

  2. Add potatoes, garlic, and salt to wok. Cook and stir over medium to medium-high heat 12 to 14 minutes or until potatoes are tender. Transfer to large bowl. Add shredded apple. Toss to combine. Spoon into heat-proof bowl; keep warm.

  3. Combine apple juice, vinegar, the 1 tablespoon olive oil, allspice, pepper, and cloves. Add to wok or skillet; bring to boiling. Divide spinach among 10 to 12 salad plates. Top with potato mixture. Drizzle with hot dressing. Top with onion. Sprinkle salami over all. Makes 10 to 12 servings.


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