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Active Time: 15 Minutes
Total Time: 15 Minutes
Yield: Serves 4
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| Toasted sesame seeds and browned almonds are common additions to Mexican food. These, along with the fried tortilla squares and pasilla chiles makes this salad a very typical Mexican dish. |
RECIPE INGREDIENTS
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DIRECTIONS
Put the cleaned and well-dried spinach in a salad bowl.
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Heat 1 teaspoon of the oil in a small frying pan and gently fry the almonds for approximately 2 to 3 minutes over a very low flame, or until they just start to turn golden-brown. Remove the almonds and set aside.
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Add the remaining oil to the pan and, over a high flame, quickly fry the tortilla squares until they are crisp. Be careful not to burn them. Remove, drain on paper towels to remove any excess oil, and set aside.
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Fry the chile in the oil. Remove, drain on paper towels, and slice into 1/4-inch rings, discarding the seeds. Set aside.
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FOR DRESSING: Combine the vinegar, onion, salt, and pepper in a bowl. Add the oil, little by little, whisking constantly to blend.
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TO SERVE: Add the toasted almonds, tortilla squares, cheese cubes, and the chile to the salad bowl containing the spinach. Pour on the dressing and toss gently until well mixed.
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Sprinkle with sesame seeds and serve.
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Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
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| Part of These Recipe Collections |
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Nutrition Facts per Serving
Yield: Serves 4
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| Carbohydrates, Total: |
20g |
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