Fresh Salads

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

1 cup mayonnaise salt to taste 2 cups fresh chickpeas 2 tablespoons dijon mustard 6 slices pork ham 500 grams luigi elbow pasta 1 piece red onion 1 piece lettuce
Preparation:
Cut the lettuce in strips and put to soak in a bowl with water and a few drops of disinfectant for 5 minutes. Drain and reserve Put the chickpeas boil in a pot with boiling water and a little salt for 5 minutes. Drain let cool and book. Dice the ham into small squares just like the pepper. Mix mayonnaise and mustard in a bowl. Add the ham, pepper and cooked chickpeas, mix well and reserve. Cook the pasta in boiling water with salt until it is “tooth”, soft on the outside and firm in the center, about 7 minutes. Drain the dough, rinse with ice water to stop cooking. Mix pasta with dressing. Add chopped lettuce and combine. Serve as a potana or a strong dish. Note. It’s important if you take lunch to store and refrigerate because the mayonnaise breaks down in the heat.

2: GOURMET SPRING SALAD
INGREDIENTS :
Noodles, Tomato, Broccoli, Carrot, Black Olives, Cheddar, Basil + Animal Protein of choice.
AND TO ENJOY!!

3: SUMMER SALAD Ingredients: 2 medium tomatoes (you can use cherry for more freshness)
2 eggs
200 g lettuce leaves (can be mix of lettuce: romaine, spinach, arugula)
2 medium papas
100g tuna in olive oil or canned sardines (depending on preference)
100 g fresh cheese (like Burgos, feta or fresh mozzarella)
12 Thinly Sliced Purple Onion (For a Crunchy, Fresh Touch)
12 thinly sliced cucumber (more freshness and texture)
6 Sliced Black or Green Olives (more flavor and contrast)
1 tablespoon of capers (optional, for a touch of sour and savory)
1 tablespoon of Dijon mustard (for the alignment)
2 tablespoons of extra-virgin olive oil
1 tablespoon of apple vinegar or balsamic
Salt and pepper to taste

Preparation:

Boil the potatoes and egg vinegar, cook whole potatoes for 25 minutes until tender.
In another pot, boil eggs with a handful of salt for 10 minutes since the water is boiling.
Then cool eggs in ice water and peel them.
2 Prepare the fresh ingredients
Wash and dry the lettuce well. Cut it with your hands to maintain its properties.
Cut your tomatoes in nuts or cubes. If you use cherry, cut them in half,
Cut the onion into thin slices. If you prefer a softer taste, let it rest in water with a little salt and vinegar for 10 minutes
Peel the boiled potatoes and cut them into large pieces. Do the same with eggs.
3
Putting together the salad
In a large salad bowl, mix the potatoes, tomatoes, onions, cucumber and lettuce leaves,
Add the olives, capers and shredded cheese.
Include tuna or sardines (if large, cut them in half).
Line up and serve
In a small bowl, mix mustard, olive oil, vinegar, salt and pepper.
Pour the garlic over the salad, mix gently and serve.

4:
Ingredients (6-7 servings) 12 pounds (250 g) of elbow paste
1 cup of milk
1 cup of mayonnaise
12 tablespoons brown sugar (or to taste)
1 cup of apple cider vinegar
12 carrot big grated
V branch finely chopped celery
2 tablespoons of finely chopped onion
1 cup of pineapple in small cubes (in its juice, not in amber)
1 Cup Ham In Small Cubes
12 cup sweet mafz (optional, but gives more texture flavor)
12 cup raisins (optional, for an extra sweet touch)
Salt and pepper to taste
Preparation: 1 Prepare the dressing In a large bowl, mix milk, mayonnaise, brown sugar, 1% teaspoon salt and 1 teaspoon pepper (or to taste). Stir well until everything is integrated
2 Cook the pasta Boil enough water with salt and cook the pasta according to the instructions on the package (about 10 minutes) until it is in the tooth,3 Cool the pasta Drain the pasta and place it in a large bowl. Add the apple cider vinegar and mix well so that the dough absorbs the flavor. Let it cool completely down.
4 Mix ingredients When the pasta is cold, add the dressing, grated carrot, celery, onion, pineapple, ham, sweet corn and raisins (if using them). Mix everything very well until the ingredients are combined.
5 Refrigerary Servings Bring salad in the refrigerator for at least 1 hour before serving so the flavors mix better. You can store it in an airtight container in the fridge for up to 3 days.