- Free Gift
- Active Time 15m
- Total Time 15m
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.
- 3 cups fresh spinach leaves, dried and torn into 1/2-inch strips
- 1 teaspoon plus 1 tablespoon vegetable oil
- 1/4 cup blanched almonds
- 2 tortillas, cut into 1/2-inch squares
- 1 pasilla chile
- For Dressing:
- 1 tablespoon white or cider vinegar
- 1 tablespoon minced onion
- Salt and freshly ground black pepper, to taste
- 3 tablespoons vegetable oil
- 2 cups queso fresco, panela or farmer's cheese, cut into 1/2-inch cubes
- 3/4 oz sesame seeds, toasted
Put the cleaned and dried spinach in a salad bowl.
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 brown. Remove the almonds and set aside.
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.
Fry the chile in the oil. Remove, drain on paper towels, and slice into 1/4-inch rings, discarding the seeds. Set aside.
FOR DRESSING: Combine the vinegar, onion, salt and pepper in a bowl. Add the oil slowly, whisking constantly to blend.
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.
Sprinkle with sesame seeds and serve.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
434 calories; 32g total fat; 37mg cholesterol; 829mg sodium; 20g carbohydrates; 3g fiber; 18g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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