Spinach, Radish Slaw with Crispy Chiles and Pepitas

350816

(2) Course Appetizers

Ingredients in this Recipe

1 teaspoon Dijon mustard
2 10 ounce bunches large red radishes, trimmed
2 tablespoons apple cider vinegar
2 tablespoons Sherry wine vinegar
2/3 cup shelled raw pepitas (pumpkin seeds)
4 9 ounce bags spinach leaves (not baby spinach)
4 ounces Cotija cheese or feta cheese, crumbled
6 tablespoons extra virgin olive oil
Canola oil

Recipe Preparation

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