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El Charro Cafe Spinach Salad

SPINACH SALAD
El Charro Cafe Restaurant Recipe

6 navel oranges or tangerines, peeled and sectioned
1 cup seedless green grapes
4 avocado,  pitted, peeled and cubed
1 red onion, sliced into thin rings
2 tablespoons olive oil
2 bunches fresh spinach
1 cup chopped, toasted pecans
1 cup crumbled Mexican cheese
balsamic vinegar
pico de gallo seasoning

In a large bowl gently toss the oranges grapes avocado cubes in onion rings with the oil. Play suspended on individual plates or salad bowls. Spoon the fruit mixture into the spinach. Top each salad with pecans and cheese. Serve the stomach vinegar and the pico de gallo seasoning on the side.  Makes 12 servings.

Cook's note: the test because or other  nuts, place them in a large hot dry Skillet and stirring constantly or shaking the pan cook until lightly browned or spread the nuts on a cookie sheet and bake at 350 degrees for 10 to 15 minutes. Toasting brings out the flavor and makes the nuts crispy. The nuts may be tested in advance and stored in an airtight container in the refrigerator.

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