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Spinach Salad with Crisp Hot Capicola



This spinach salad can be served as an appetizer course or as a main dish. If you are running out of time and need to take a shortcut, purchased Ranch dressing with some added Buttermilk makes a perfect pourable dressing for the salad.

  • 8 cups washed baby spinach
  • 3 cups sliced mushrooms  
  • 1 tablespoon butter
  • 6 hard-boiled eggs, peeled and quartered
  • 8 - 10 thin slices hot capicola 
  • 1/2 cup finely grated parmesan cheese
  1. Melt the butter in a large skillet over medium heat, and add mushrooms.  Stir-fry until the mushrooms have released the moisture and they have begun to caramelize on both sides.  Set aside to cool.
  2. In the same skillet, stir-fry the Hot Capicola.   Remove from skillet to paper towel.  It will crisp up as it cools.  Break into pieces.
  3. Arrange the spinach, mushrooms, eggs and the Hot Capicola on a platter.  Sprinkle with Parmesan Cheese and serve with dressing on the side. 
Buttermilk Ranch Dressing
  • 1/3 cup buttermilk
  • 1/3 cup sour cream
  • 1/3 cup mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1/4 cup finely chopped chives
  • 2 garlic cloves, finely minced
  • a dash Tabasco sauce
  • salt and pepper to taste
  1. Whisk the ingredients together or blend together in a blender.  Pour into a small jug for serving and chill until serving time.  


2 comments:

  1. We would love this salad.

    ReplyDelete
  2. I looked up capicola, to find out what it is! Sounds tasty, sort of in the bacon family but spicier.

    ReplyDelete