Ensalada De Aroz

Ingredients:

• a can of corn kernels, drained
• 2 cans of tuna, drained
• 2 cups cooked white rice, mashed to separate grains
• 2 hard-boiled eggs, cubed
• 1 apple, cored & cubed
• 4 tomatoes, deseeded & cubed

for the vinaigrette:

• 5 tbsps olive oil
• 3 tbsps vinegar
• a good pinch of salt

Procedure:

1. Mix the vinaigrette ingredients until well-blended.
2. Toss all the salad ingredients together.
3. Pour the vinaigrette over the salad.
4. Serve at once.

Pear and Orange Salad with Sherry Vinaigrette

Ingredients:

• a bag of mixed greens
• 1 large orange, segmented or 1/2 cup canned mandarin oranges
• 1 pc pear, peeled & cut into thin wedges

for the dressing:

• 1/2 cup extra virgin olive oil
• 1/4 cup sherry vinegar
• 1 small shallot, finely chopped
• a clove of minced garlic
• salt and pepper to taste

Procedure:

1. In a bowl, mix salad greens and fruits. Set aside and chill for 30 minutes.
2. Combine all dressing ingredients in a bottle and shake well or whisk in a bowl.
3. Drizzle dressing over chilled salad. Toss well. Serve at once.

Grape Walnut Salad

Here's how:
In a bowl, sprinkle seedless grapes, walnuts and feta cheese on a bed of lettuce leaves. Season with salt and pepper. Drizzle with balsamic vinegar. Munch on!

Asian Chicken Salad

Ingredients:

• a tbsp of oil
• 1 tbsp chopped ginger
• a stalk lemongrass, chopped
• 3 red chilis, chopped
• 1/2 kilo of ground chicken
• 1/4 cup lime juice
• a tbsp fish sauce
• 1 red onion, thinly sliced
• a cup of coriander leaves, chopped
• 2 tbsps shredded basil leaves
• lettuce leaves

Procedure:

1. Heat the oil in frying pan over high heat. Add the ginger, lemongrass and chilis. Cook for a minute.
2. Add the ground chicken, stirring to break any lumps until chicken is cooked through, about 5 minutes. Transfer to plate to cool slightly.
3. Combine the lime juice and fish sauce. Pour the mixture over chicken. Finish with onion, coriander and basil.
4. Serve salad in small bowls with side plates of crisp lettuce leaves to accompany it.