Warm Chorizo Spinach Salad

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Rick Bayless

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Ingredients

8 ounces (1 packed cup) fresh Mexican chorizo sausage , casing removed

1 medium red onion, sliced 1/4-inch thick

3 tablespoons vegetable or olive oil

2 tablespoons light-flavored vinegar (rice vinegar is very good here)

2 teaspoons sugar

Salt

An 8-to-9 ounce package (about 8 cups) salad spinach, long stems removed

1/2 small jícama, peeled and cut into 1/4-inch cubes

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