Name: Spinach Salad with Raspberry Vinaigrette
Prep time: 25 min
Cook time: 5 min
Yield: 6
Cuisine: Mexicana
Ingredients: 200 grams goat cheese, in thick slices, fried; 1/2 cups flour, for breading; 1 egg, for breading; 1/2 cups breadcrumbs, for breading; 1 teaspoon fine herbs, for breading; 3 tablespoons Nutrioli® pure soy edible oil; 1 cup raspberries, for the vinaigrette; 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.