Shanklish (arabic blue cheese) and spinach salad with raspberry dressing

A super healthy salad that doesn’t cut corners when it comes to taste, full of antioxidants, natural sugars, fiber, flavor and color with a new way to use Shanklish cheese, not to mention super easy to make.

For more info about shanklish please visit Cheese Rank magazine by clicking here, or check my first ever blog post on How to Eat Shanklish- Levantine Mezze.

Salad ingredients: 

  1. 2 Shanklish Balls
  2. Baby spinach leaves
  3. Sliced beet roots (roasted or boiled)
  4. Sliced radishes
  5. Yellow and red cherry tomatoes
  6. Strawberries
  7. Pomegranate seeds
  8. Handful of walnuts

Salad Dressing:

  1. 1/2 cup of frozen raspberries (thawed)
  2. 1/2 Apple
  3. 2 tbs Pomegranate molasses
  4. 1 tsp Dijon mustard
  5. 1 tbs Olive oil
  6. 1 tsp Honey
  7. Pinch of salt

Blend all dressing ingredients and adjust the dressing seasoning to your liking.

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Directions: 

Line your dish with your vegetables, crumble the cheese and drizzle with the dressing.

Variations on what to pair with this salad:

You can serve this salad with grilled chicken meet or even salmon!

Also you can serve it on toast with a poached egg on top.

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