Prepare this delicious and fresh spinach salad with raspberry vinaigrette, accompanied by delicious pieces of breaded goat cheese, a bit of avocado, blueberries, and a touch of mango. You will love it!
2 tablespoons red wine vinegar, for the vinaigrette
2 tablespoons honey, for the vinaigrette
1/4 teaspoons coarse salt, for the vinaigrette
1/8 teaspoons pepper, for the vinaigrette
1 teaspoon Dijon mustard, for the vinaigrette
1/2 limes, only the juice, for the vinaigrette
1/4 cups Oli de Nutrioli® extra virgin olive oil, for the vinaigrette
3 cups spinach
2 avocados, cut into cubes
2 mangoes, cut into cubes
4 tablespoons dried cranberries
1/8 red onions, cut into feathers
Preparation
20 mins
5 mins
Low
Bread the goat cheese slices by passing them through flour, egg, and a mixture of breadcrumbs with fine herbs. If necessary, bread twice.
Heat a skillet over medium heat with Nutrioli® Pure Soybean Cooking Oil. Fry the cheese until golden brown on both sides and set aside.
For the vinaigrette, blend all the ingredients except Nutrioli® Extra Virgin Olive Oil until you achieve a smooth mixture. While blending, add the oil in a steady stream. Set aside.
In a bowl, mix the spinach with avocado, mango, blueberries, and red onion.
Serve the salad with fried cheese slices and accompany with raspberry vinaigrette.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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