RECETAS DE ENSALADAS EN INGLES

1- Recipe of tuna and chickpea salad.

Ingredients:
¼ cup of mayonnaise
2 tablespoons of lemon juice
salt and pepper
1 pot of 400g of chickpeas, rinsed and drained.
2 cans of tuna in olive oil, drained
1 spring onion, cut very thin
2 tablespoons chopped parsley
80 g of arugula leaves
olive oil
pita bread
Preparation of the salad:
Place the mayonnaise, lemon juice, salt and pepper in a bowl and mix. Add the
chickpeas, tuna, chives and parsley and stir to mix. Sprinkle the arugula with olive
oil, season with salt and pepper and place it in the creamy salad.
Serve on toasted pita bread. You can also send this salad in pita bread and serve
as a delicious snack.

2. Recipe for tuna and chickpea salad

Ingredients:
¼ cup mayonnaise
2 tablespoons of lemon juice
salt and pepper
1 pot of 400 g of chickpeas, rinsed and drained.
2 cans of tuna in olive oil, drained
1 spring onion, cut very thin
2 tablespoons chopped parsley
80 g of arugula leaves
olive oil
pita bread
Preparation of the salad:
Place the mayonnaise, lemon juice, salt and pepper in a bowl and mix. Add the
chickpeas, tuna, spring onion and parsley and stir to mix. Sprinkle the arugula with
olive oil, season with salt and pepper and place it in the creamy salad.
Serve on toasted pita bread. You can also send this salad in pita bread and serve
as a delicious snack.

3- Quinoa salad
Ingredients
2 cups chopped romaine lettuce
1 cup cooked chickpeas
1 cup peeled and chopped cucumber
2 cups cooked and cooled quinoa
1/2 cup of roasted pistachios
1/4 cup finely chopped onion
2 tangerines
1 orange
2 tablespoons of extra virgin olive oil
1/2 teaspoon salt
Preparation of the quinoa salad
Put the lettuce, the chickpeas, the cucumber, the quinoa, the pistachios and the
onion in a salad bowl and mix them. Peel and separate the mandarins in segments
and place them on top of the salad. Using a grater, grate all the skin of the orange
in a small bowl (we recommend in these cases to use organic oranges that do not
bitter as much). Cut the orange in half and squeeze the juice. Add the juice to the
orange peel. add the olive oil and salt and beat vigorously. Pour the juice dressing
over the salad and mix well before serving.

4- Chicken salad
Ingredients for four people):
1 apple
1 handful of raisins
1/2 cucumber
1/2 cold roasted chicken
125 grams of Manchego semi-cured cheese
4 tomatoes
The juice of half a lemon
Sauce:
1 tablespoon of oil
2 tablespoons (of dessert) of ketchup
1 tablespoon soup rasa of mustard
salt and pepper
1 natural yogurt
Preparation of the chicken salad:
Peel the cucumber, remove the seeds and cut it into small dice. In the same way,
also peel the apple and, after sprinkling it with lemon juice, cut it into cubes. Chop
the cheese into cubes, the chicken into more or less thin strips and the tomatoes
into quarters.
Put all these ingredients mixed in a salad bowl and add the raisins, previously
washed under the stream of warm water and then dried with a cloth.
Apart, in a bowl, beat all the ingredients of the sauce (natural yogurt, mustard,
ketchup, oil, salt and pepper) and season with it the salad.

5- Rice salad
Ingredients:
1 cup of rice (you can choose it from different varieties)
1/4 cup of fresh lemon juice
4 tablespoons of olive oil, divided
1 1/2 cups sweet corn kernels
1 cup of green pepper
1 cup of yellow pepper seedless cubes
1 cup of zucchini cubes
1 avocado, cut in half, peeled, cut in cubes
1/2 cup thinly sliced onions
1/2 cup chopped fresh cilantro
Preparation of rice salad
Cook the rice with the package instructions. Drain and rinse with cold water. Drain
again.
Meanwhile, beat the lemon juice and 3 tablespoons of oil in a small bowl. Season
to taste with salt and pepper.
Heat 1 tablespoon of oil in a large nonstick skillet over medium heat. Add the corn,
green pepper, yellow pepper, and zucchini. Sprinkle with salt and pepper. Sauté
until the vegetables are tender, 6-7 minutes; put them in a large bowl. Add the rice,
avocado, onion, cilantro, and seasoning; stir. Season with salt and pepper.

6. Recipe of tuna and chickpea salad.

Ingredients:
¼ cup mayonnaise
2 tablespoons of lemon juice
salt and pepper
1 pot of 400 g of chickpeas, rinsed and drained.
2 cans of tuna in olive oil, drained
1 spring onion, cut very thin
2 tablespoons chopped parsley
80 g of arugula leaves
olive oil
pita bread
Preparation of the salad:
Place the mayonnaise, lemon juice, salt and pepper in a bowl and mix. Add the
chickpeas, tuna, spring onion and parsley and stir to mix. Sprinkle the arugula with
olive oil, season with salt and pepper and place it in the creamy salad.
Serve on toasted pita bread. You can also send this salad in pita bread and serve
as a delicious snack.
7. Quinoa salad
Ingredients
2 cups chopped romaine lettuce
1 cup cooked chickpeas
1 cup peeled and chopped cucumber
2 cups cooked and cooled quinoa
1/2 cup of roasted pistachios
1/4 cup finely chopped onion
2 tangerines
1 orange
2 tablespoons of extra virgin olive oil
1/2 teaspoon salt
Preparation of the quinoa salad
Put the lettuce, the chickpeas, the cucumber, the quinoa, the pistachios and the
onion in a salad bowl and mix them. Peel and separate the mandarins in segments
and place them on top of the salad. Using a grater, grate all the skin of the orange
in a small bowl (we recommend in these cases to use organic oranges that do not
bitter so much). Cut the orange in half and squeeze the juice. Add the juice to the
orange peel. add the olive oil and salt and beat vigorously. Pour the juice dressing
over the salad and mix well before serving.

8. Pasta salad
Ingredients
Colorful pasta (bow ties and daisies)
Strawberries
Kiwis
Corn
Natural tuna
Spring onion
Peeled pipes
Extra virgin olive oil
Salt
Freshly ground black pepper
Preparation of the pasta salad
We cook the pasta, we cool.

Mix with all the ingredients and season with the oil, salt and pepper. We put some
pipes over it.

9. Chicken salad
Ingredients for four people):
1 apple
1 handful of raisins
1/2 cucumber
1/2 cold roasted chicken
125 grams of Manchego semi-cured cheese
4 tomatoes
The juice of half a lemon
Sauce:
1 tablespoon of oil
2 tablespoons (of dessert) of ketchup
1 tablespoon soup rasa of mustard
salt and pepper
1 natural yogurt
Preparation of the chicken salad:
Peel the cucumber, remove the seeds and cut it into small dice. In the same way,
also peel the apple and, after sprinkling it with lemon juice, cut it into squares. Cut
the cheese into cubes, the chicken into more or less thin strips and the tomatoes
into quarters.
Put all these ingredients mixed in a salad bowl and add the raisins, previously
washed under the stream of warm water and then dried with a cloth.
Apart, in a bowl, beat all the ingredients of the sauce (natural yogurt, mustard,
ketchup, oil, salt and pepper) and season with it the salad.

10. Coditos salad

Ingredients A bag of coditos Mahonesa Ham or mortadella Grated carrot Parsley
preparation: Cook the coditos in a pot. Once the coditos are cooked, you put a little
Mahonesa. Then the ham, the grated carrot and the parsley garnish.

11. Spinach and yogurt salad recipe

Ingredients
For the salad:
1 pound fresh spinach leaves, chopped by hand in medium pieces
2 green tomatoes, cut into thin helmets
2 red tomatoes, cut into thin helmets
6 preserved hearts of palm, cut into 2 cm slices.
2 sweet mandarins, cut in half helmets
1/4 pound mozzarella cheese, cut into cubes
1/4 pound of pressed pork ham, cut into cubes
Fresh basil leaves to taste
Half a cup of salted peanuts
Salt
Pepper to taste
For the Vinaigrette:
1 glass of natural Yogurt with sweet
1 glass of white vinegar
Peppermint leaves or Mint to taste

preparation:
Mix the spinach, the green tomato, the red tomato, the palm hearts, the tangerine,
the mozzarella cheese, the pressed ham, the basil and the salty peanuts.
Season with salt and pepper to taste. At the moment of serving, beat the yogurt,
vinegar and peppermint and add it to the salad as a vinaigrette.
Delicious if accompanied with bread croutons with garlic ..

12. Recipe of Caesar Salad with spinach

Ingredients
For 4-6 servings:
1 Large washed, dripped and torn Roman Lettuce
4 cups of spinach washed dripped and torn
2 cups 500 (ml) of Bread in small cubes
1 cup Olive oil
250 (ml) fresh grated Parmesan cheese,
4 finely ground anchovy fillets (optional).
Cesar Vinaigrette:
1 egg
2 cloves of garlic
Juice of a lemon
1 teaspoon of tea
4 (ml) dijon mustard
15 (ml) of white vinegar
Salt
Mill pepper
2/3 cup 160 (ml) olive oil.

preparation:
Preheat the oven to 350 ° F 180 ° C). Deposit the pieces of lettuce and spinach in
a large dish and store.
Place the bread cubes on top of a grease pan and cover with olive oil.
Cook 10 minutes in the oven or until they are well browned and toasted.
Remove from the oven and store, add half the cheese to the salad bowl, moisten
with a good amount of Cesar vinaigrette. well mix.
Add the vinaigrette if necessary, add a good amount of chopped bread on the
salad and garnish with chopped anchovies and a little Parmesan cheese.
Save the rest of the cheese for the service of the table.
Cesar Vinaigrette: Reduce in an oily sauce, the egg, the garlic, the Dijon mustard,
the white vinegar with a culinary robot.
Add salt and pepper to taste, gently add the olive oil over the fillet leaving the
culinary robot to work at low speed .

13.

Recipe of carrot salad with pineapple and raisins

Ingredients
3 large carrots grated in strips
1/2 cup raisins
2 tablespoons of sugar
7 tablespoons of lemon mayonnaise
Pieces of pineapple open to taste
preparation:
Mix all the ingredients letting a little rest.
If it feels a bit dry, add more mayonnaise ..

14. Brussels Sprouts Salad Recipe (2)

Ingredients For 6 people: 1000 gr. of Coles de brusselspequeñas cooked al dente

200 gr. of sausage cut in thick julienne 200 gr. of chopped onion. To season:
Mayonnaise Salt and Nutmeg powder preparation: Dress all the ingredients with
mayonnaise, salt and nutmeg. Decor
15. casabe recipe - Ere
Peel the yucca. Wash. It is grated. Let it drain in a colander. It is pressed very hard to get all
the juice. To press it, you can use a sebucan (an Indian tool for this purpose made of cane
fibers), a press, a belt or simply a cloth with the cassava grated inside it twists strongly until
you get all the juice or "yare", which It is poisonous and from which cassava starch is
obtained. On a hot budare pour the amount of vuca necessary to cover it. Spread this with a
wooden spatula to form a layer about 3 millimeters thick, filling it as necessary, and cook
until the flour is agglutinated or hardened, bending and pressing the edge with a spatula
(about 1 centimeter) ) to make it stronger and more manageable. It is cooked until it begins
to brown and can turn and is completely hard and manageable. In the popular elaboration
system of the cassava, these "cakes" are then placed next to the fire or budare, supported
between sticks so that they are finished drying. Finally put the cakes in the sun to dry well
and not in danger of mold.