We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Wash the spinach leaves thoroughly and cut them into large pieces.
Place the spinach in a bowl.
Add the brie cheese, cut into medium-sized cubes, and the guava or quince paste, cut into small dice.
Incorporate the red bell pepper, cut into julienne strips, and thin strips of tortilla toasted in the oven.
Place all the vinaigrette ingredients in a container with a tight-fitting lid.
Close the container and shake well to emulsify the mixture.
Drizzle the salad with the vinaigrette.
Want to keep this recipe for later? We can email it to you!
Ensure the spinach leaves are thoroughly washed to remove any dirt or grit.
Toast the tortilla strips until crispy for added texture in the salad.
Cut the brie cheese and guava paste into uniform sizes for better presentation and flavor distribution.
Shake the vinaigrette container vigorously to achieve a smooth and well-emulsified dressing.
Can I use a different type of cheese?
Yes, you can substitute brie cheese with another soft cheese like camembert or goat cheese for a similar creamy texture.
What can I use instead of guava paste?
You can use quince paste or even a fruit jam like apricot or fig for a similar sweet flavor.
How do I toast the tortillas?
Cut the tortillas into thin strips and bake them in the oven at 350°F (175°C) until they are crispy and golden brown.
Can I prepare the vinaigrette in advance?
Yes, you can prepare the vinaigrette ahead of time and store it in the refrigerator for up to 3 days. Shake well before using.
Is this salad suitable for vegetarians?
Yes, this salad is vegetarian as it does not contain any meat or seafood.
