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- 2 tablespoons olive oil
- 2 ounces Genoa salami, finely chopped
- 5 cups cubed, peeled sweet potatoes (1-3/4 pounds)
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1 medium tart apple, peeled, cored, and shredded (3/4 cup)
- 2/3 cup apple juice
- 3 tablespoons cider vinegar
- 1 tablespoon olive oil
- 1/4 teaspoon ground allspice
- 1/4 teaspoon coarsely ground pepper
- 1/8 teaspoon ground cloves
- 8 cups baby spinach
- Thinly sliced red onion
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.
- Servings Per Recipe 10,
- cal. (kcal) 151,
- Fat, total (g) 6,
- chol. (mg) 4,
- sat. fat (g) 1,
- carb. (g) 21,
- fiber (g) 5,
- pro. (g) 3,
- vit. A (RE) 1370,
- vit. C (mg) 15,
- sodium (mg) 260,
- calcium (mg) 40,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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