Spanish Salad with Chorizo Vinaigrette

This one's for you, chorizo lovers.
By Rachael Ray Every Day ,

Photography by Bobbi Lin

Recipe by Alexa Weibel

Start to Finish

15 minutes




  • 1/2 cup chopped cured chorizo

  • 2 tbsp. EVOO

  • 2 tsp. sherry vinegar

  • 1 clove garlic, finely grated

  • 6 oz. mixed greens

  • 1/3 cup coarsely chopped Marcona almonds

  • 1/2 cup shaved Manchego cheese

  • 1/2 cup chopped green olives

  • 1/3 cup thinly sliced red onion 


In skillet, cook chorizo, stirring often, over medium-high until crispy, about 5 minutes. Transfer to paper towel-lined plate. In large bowl, whisk 2 tsp. chorizo oil from skillet with EVOO, vinegar, and garlic; season. Toss with remaining ingredients; season.

Nutrition Information

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