Spinach Salad with Panela
and Chilatas
Recipe from
Terry Conlan of Lake Austin Spa.
Chilatas is a crunchy combination of toasted and ground seeds seasoned with chile and salt.
I N G R E D I E N T S
1
recipe chilatas
1 1/2 teaspoons cider
vinegar
1 1/2 teaspoons olive oil OR pumpkin seed oil OR other nut oil
1 clove garlic, minced
1/8 teaspoon pepper
1 tablespoon grated fresh Parmesan cheese
8 cups baby spinach
1/2 cup panela cheese, cut into cubes
I N S T
R U C T I O N S
Combine vinegar, oil,
garlic, pepper and Parmesan in a covered jar and shake.
Toss the spinach and panela with dressing, sprinkling in about half
of the chilatas mixture. Reserve remaining chilatas for another
use. Divide onto 4 plates. |
