Walnut, Cranberry and Panela Salad

(4-6 servings / Prep. time: 10 mins.)


1 (10oz) El Mexicano® Queso Panela, cubed fresh or grilled

4 Hearts of Romaine lettuce, cut into pieces

1/2 cup Dried cranberries

1 cup Green grapes, halved

2 tbsp. Extra Virgin Olive Oil

4 1/2 tsps. Balsamic vinegar or apple cider vinegar

1 tbsp. raw Honey, organic

1 1/2 tsps. Freshly squeezed Lemon juice

1 Garlic clove, minced

3 tbsp. natural or candied Walnuts, chopped

Fresh ground pepper to taste

Preparation Method

1. In a large mixing bowl, combine your greens, dried cranberries and grapes.

2. In a small mixing bowl, whisk the olive oil, vinegar, honey, lemon juice and minced garlic. Add coarsely ground pepper to taste.

3. Pour salad dressing over your greens and toss to coat thoroughly.

4. Sprinkle with natural or candied walnuts and fresh cubed El Mexicano® Queso Panela.

Chef’s tip: Grilling the Panela cheese is easy just cut into pieces and add oil or if you prefer no oil skip it and throw on the grill or on a grilling pan!