Caribbean Spinach Salad with Cotija

Caribbean Spinach Salad with Cotija

prep time

minutes
cook time

minute
servings
6

Ingredients

















Cooking Instructions

1

Heat oven to 350°F.


For salad:


1

Arrange spinach on plate and top with tomatoes, cucumbers, onions, and mangoes. Sprinkle with the cotija, walnuts, and diced pancetta.


For vinaigrette:


1

Whisk together the lemon zest and juice, vinegar, honey, oil, and ancho chile powder. Drizzle over the top of the salad.


2

Shave the alpine-style cheese into thin 2-inches squares and place them on nonstick baking sheet. Bake for 10 minutes, until the cheese is crisp. (Cheese bakes into irregular rounds or ovals.) Remove from oven and let cheese cool on baking sheet.


3

To serve, place 2 to 3 crisps of alpine-style cheese slightly upright onto the center of each serving of salad.


Ingredients

















Cooking Instructions

1

Heat oven to 350°F.


For salad:


1

Arrange spinach on plate and top with tomatoes, cucumbers, onions, and mangoes. Sprinkle with the cotija, walnuts, and diced pancetta.


For vinaigrette:


1

Whisk together the lemon zest and juice, vinegar, honey, oil, and ancho chile powder. Drizzle over the top of the salad.


2

Shave the alpine-style cheese into thin 2-inches squares and place them on nonstick baking sheet. Bake for 10 minutes, until the cheese is crisp. (Cheese bakes into irregular rounds or ovals.) Remove from oven and let cheese cool on baking sheet.


3

To serve, place 2 to 3 crisps of alpine-style cheese slightly upright onto the center of each serving of salad.


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