Popular Features:
View Cart

Spinach Salad with Panela and Chilatas

 
Spinach Salad with Panela and Chilatas
default recipe image
photo credit: Ev Thomas
Chilatas is a crunchy combination of toasted and ground seeds seasoned with chile and salt.
Recipe By: Terry Conlan of Lake Austin Spa.
  • PrepN/A |
  • TotalN/A |
  • ServesN/A
Print
0
Be the first to rate!0
Email

Ingredients

    • 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

Instructions

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.

Reviews [0]

Please login to submit a review
Be the first to review this!

You May Also Like


Accurately convert recipe ingredients from metric grams to U.S. ounces, teaspoons, tablespoons, or cups. Convert weights, volumes, metric, for over 7000 food items.
za'atar trending spice try it now

Featured Recipes

  • Jimmy's Mayhaw Wine

    A recipe for making wine using mayhaw fruit.

  • Blue Cheese Burgers

    The ground beef for these burgers are flavored with scallions and fresh sage then topped with a healthy slice of Castello-Rosenborg® Extra Creamy Danish Blue cheese.

  • Mustard-Herb Chicken Breast

    This Mustard-Herb Chicken Breasts recipe from Taste of Home is a favorite for Terri Weme of Smithers, British Columbia when she needs an easy to make main dish for dinner.

  • Summer Squash and Gruyere Frittata

    We used yellow crookneck squash for our Summer Squash and Gruyere Frittata but zucchini or any summer squash will work. This will serve 4 people with a nice side of fresh fruit. We made it for two of us and we still have half for leftovers.