Phyllis's wilted spinach salad with crispy chorizo from Hot Links and Country Flavors: Sausages in American Regional Cooking (page 225) by Bruce Aidells and Denis Kelly

  • spinach
  • chorizo sausages
  • Show all ingredients...
  • Serves : 4-6

  • EYB Comments

    Can substitute spinach for bitter greens; yellow bell pepper for red bell pepper; other hot sauce for Tabasco sauce; and the book's "El Paso beef, pork, and chile sausage," p211, for chorizo sausages.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Southwest mixed grill: shrimp and marinated pork with orange-chile adobo

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute spinach for bitter greens; yellow bell pepper for red bell pepper; other hot sauce for Tabasco sauce; and the book's "El Paso beef, pork, and chile sausage," p211, for chorizo sausages.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.