Spinach Salad with Panela and Chilatas

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Chilatas is a crunchy combination of toasted and ground seeds seasoned with chile and salt.
Recipe By: Terry Conlan of Lake Austin Spa.
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    • 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


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.
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