Salad > Cheese Salads > Spinach Salad > Brazilian Cheese Salads

Queijo Coalho and Spinach Salad Recipe

Ingredients with Measurements:
- 1 bunch of fresh spinach leaves
- 200g of Queijo Coalho cheese
- 1/4 cup of olive oil
- 2 tablespoons of balsamic vinegar
- 1 tablespoon of honey
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper

Special equipment needed:
- Grill or grill pan

Step-by-step instructions:
1. Preheat the grill or grill pan to medium-high heat.
2. Wash and dry the spinach leaves and set aside.
3. Cut the Queijo Coalho cheese into 1/2 inch slices.
4. Brush the cheese slices with olive oil and place them on the grill or grill pan.
5. Grill the cheese for 2-3 minutes on each side until golden brown.
6. Remove the cheese from the grill and set aside.
7. In a small bowl, whisk together the balsamic vinegar, honey, salt, and black pepper.
8. In a large bowl, combine the spinach leaves and grilled cheese slices.
9. Drizzle the balsamic dressing over the salad and toss to coat.
10. Serve immediately.


- Time:
Preparation time: 10 minutes
- Cooking time: 5-6 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- 4 servings

Nutritional information:
- Calories per serving: 220
- Fat: 18g
- Carbohydrates: 8g
- Protein: 8g

Substitutions for ingredients:
- Baby spinach leaves can be used instead of regular spinach leaves.
- Feta cheese or halloumi cheese can be used instead of Queijo Coalho cheese.
- Maple syrup or agave nectar can be used instead of honey.

Variations:
- Add sliced strawberries or cherry tomatoes to the salad for a pop of color and flavor.
- Top the salad with toasted nuts or seeds for added crunch.
- Use a different type of cheese, such as blue cheese or goat cheese, for a different flavor profile.

Tips and tricks:
- Make sure to brush the cheese slices with olive oil to prevent sticking to the grill or grill pan.
- If using a grill pan, make sure it is well-oiled to prevent sticking.
- Serve the salad immediately after tossing with the dressing to prevent the spinach leaves from wilting.

Storage instructions:
- This salad is best served fresh and should not be stored.

Reheating instructions:
- This salad is not meant to be reheated.

Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with fresh herbs or edible flowers for a beautiful presentation.

Garnishes:
- Fresh herbs, such as basil or parsley
- Edible flowers, such as nasturtiums or pansies

Pairings:
- This salad pairs well with grilled meats or seafood.

Suggested side dishes:
- Garlic bread or crostini
- Roasted vegetables

Troubleshooting advice:
- If the cheese sticks to the grill or grill pan, it may not be well-oiled enough. Make sure to brush the cheese slices with enough olive oil before grilling.

Food safety advice:
- Make sure to wash the spinach leaves thoroughly before using.
- Use a food thermometer to ensure the cheese is cooked to a safe temperature of 165°F.

Food history:
- Queijo Coalho is a type of cheese that originated in Brazil and is commonly found in street food.

Flavor profiles:
- This salad has a combination of sweet and tangy flavors from the balsamic dressing and honey, and a salty flavor from the grilled cheese.

Serving suggestions:
- Serve this salad as a light lunch or as a side dish at a barbecue or picnic.

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Region: Brazilian

Taste: Creamy, Tangy, Savory, Nutty, Herby