John Myers
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Small Salad with Fresh Fruits and Pan De Queso
The perfect small salad with fresh fruits and pan de queso recipe with a picture and simple step-by-step instructions.
salad
- Lamb’S lettuce
- 2 Pc. Oranges
- 1 Pc. Mango
- 1 Pc. Pomegranate
- 1 Pc. Papaya
- 1 Pc. Pineapple
- Balsamic vinegar
- Salad oil
- Honey
- Granulated broth
- Mustard medium hot
Pan de queso
- 4 Pc. Eggs
- 180 ml Water
- 50 g Yogurt
- 500 g Cornmeal
salad
- Clean the lamb’s lettuce and prepare it ready to serve. Fillet an orange and squeeze an orange. Peel the mango and the exotic fruits and cut into small pieces. Spread the salad and fruit in a ratio of 2/3 salad and 1/3 fruit in small bowls. Mix the dressing in a separate container with a whisk: Mix 2 tablespoons each of salad oil and balsamic vinegar with the juice of half an orange. Add half a teaspoon of grained vegetable stock and a teaspoon of honey. Mix half a teaspoon of medium-hot mustard and a few pomegranate seeds together well. Season to taste with salt or pepper. With one tbsp. Spread over the salad bowls, decorate with some fruit and pomegranate seeds.
Pan de queso
- Put 2,500 grams of corn flour in a dough bowl. In addition 4 eggs, 180 ml water and 50 gr yoghurt. Stir all ingredients until smooth and knead very well. Shape the finished dough into small balls, lozenges or circles, about 5-7 cm in diameter. Spread out a little space on a baking rack or a baking sheet with baking paper. Bake in a preheated oven at 180 degrees for about 20-25 minutes until they turn lightly brown. Serve warm.
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