Spinach and Smoked Salmon Salad in Nogada Sauce

Prep 5 min
Total 15 min
Ingredients 12
Servings 4

Chiles en nogada is without a doubt one of the most traditional dishes the Mexican kitchen has to offer. It’s one of those dishes that stay with you forever once you’ve tried it. Thinking about that and its delicious ingredients, I decided to prepare a tasty salad to serve as an appetizer or main dish for lunch or dinner. MORE + LESS -

Ingredients

(10 oz) package baby spinach

1-2 poblano peppers roasted and cut to taste

oz smoked salmon, cut into pieces

cup blueberries

1/4

cup of cranberries

cup milk

1/4

cup goat cheese

1/2

cup chopped walnuts

1/2

teaspoon ground cinnamon

teaspoon sugar

Salt and pepper to taste

flour tortillas (optional)

Directions

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1

To prepare the sauce: Place the cheese, nuts (save some to decorate), milk, cinnamon and sugar in the blender. Blend until the mix is creamy and even, season with salt and pepper to taste and refrigerate until ready to use.
2

Roast the pepper directly on the gas stove; move around to allow the skin to burn on all sides. I have an electric stove, so I used an iron pan to cook the pepper. Once the skin is burnt, place the pepper in a bowl of water so that the skin separates easily. Open and use a knife to remove the seeds and veins then cut into thin strips.
3

You can serve it on four individual dishes or prepare it in a salad. If you decide to serve it individually, you can do so on wheat or corn tortillas.

Expert Tips

You can use roasted chicken breast or grilled salmon. You can also use strawberries or any fruit you like.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

Chiles en nogada is without a doubt one of the most traditional dishes the Mexican kitchen has to offer. It’s one of those dishes that stay with you forever once you’ve tried it. Thinking about that and its delicious ingredients, I decided to prepare a tasty salad to serve as an appetizer or main dish for lunch or dinner.