Chipolata, Spinach And Red Onion Salad

Baby spinach and onions put-on in the manner of the succulent pork sausages to create a winning meal.

The ingredient of Chipolata Spinach And Red Onion Salad

• olive oil cooking spray
• 650g pork or beef chipolata sausages
• 2 medium red onions cut into 1cm thick wedges
• 2 tbsp olive oil
• 100g baby spinach leaves
• tomato chutney to benefits
• crusty bread to advance

The Instruction of chipolata spinach and red onion salad

• preheat a greased barbecue plate vis u00d0u00b0 vis medium high heat spray sausages once oil count onions and 1 tablespoon oil in a bowl season like salt and pepper raise a fuss to coat
• barbecue sausages and onions turning often for 8 to 10 minutes or until sausages are cooked through and onions golden transfer to a plate lined in the same way as paper towel to cool slightly
• halve sausages diagonally arrange spinach just about serving plates height later than sausages onions and a dollop of chutney drizzle as soon as permanent oil and relieve sustain once crusty bread

Nutritions of Chipolata Spinach And Red Onion Salad

calories: 523 888 calories
calories: 45 grams fat
calories: 16 grams saturated fat
calories: 8 grams carbohydrates
calories: 2 grams sugar
calories: n a
calories: 21 grams protein
calories: 106 milligrams cholesterol
calories: 1132 96 milligrams sodium
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calories: nutritioninformation