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Ingredients:

2 cups cooked rice
2 cups pineapple, in pieces
2 cups Chinese roots
1/2 cup toasted almonds
4 radishes, sliced
2 onions chopped

Dressing:
5 tbsp sunflower oil
1 1/2 tbsp fruit vinegar
1/2 tsp grated ginger
Juice of 1/2 lemon
Salt and pepper

Preparing:

Mix rice with pineapple, Chinese roots, radishes, onions and almonds.
Combine all dressing ingredients and pour over rice salad.
Cover and refrigerate for 30 minutes.

Ingredients:

1 cup canned corn, drain
1/2 cup long-grain rice
225 g canned pineapple pieces in natural juice, drain reserving their juice
4 scallions, sliced
2 red bell peppers, seeded and diced
3 tbsp golden raisins

Dressing:
1 tbsp groundnut oil
1 tbsp hazelnut oil
1 tbsp light soy sauce
1 tbsp chopped fresh gingerroot
1 garlic clove, chopped

Preparing:

Cook the rice in salted boiling water for 15 minutes.
Drain thoroughly and rinse under cold running water.
Mix the pineapple pices, corn, peppers, scallions, raisins and rice.

Add all the dressing ingredients to the pineapple juice and whisk well.
Season with salt and pepper.
Pour the dressing over the rice salad and serve.

Ingredients:

1 cup strawberries
1 bunch asparagus, cooked
1 lettuce
4 tbsp pistachio
1 tbsp fennel

Dressing:
1/2 cup vinegar
1/4 cup olive oil
1 tbsp honey
1 tbsp mustard
Salt and pepper

Preparing:

Mix all ingredients of the salad.
Combine the ingredients of the vinaigrette.
Bathe with this the salad.

Ingredients:

6 ounces sliced turkey
5 ounces provolone or mozzarella cheese
4 ounces salami
1/3 cup chili pepper
1/4 cup sliced hearts of artichokes
1/4 cup choppes olives
1/4 cup Italian dressing
1 focaccia bread
Lettuce Leaves

Preparing:

Put on a layer of focaccia lettuce, turkey, salami, and cheese.
Combine pepper, olives, artichokes and dressing.
Add the dressing on the cheese and place another layer of focaccia.
Wrap with plastic wrap and refrigerate for 4 hours before serving.

Ingredients:

1/2 kg mini hemstitch, washed and without the tips
6 apricots segments
25 g sliced almonds, toast
1 tsp fresh tarragon
Parsley chopped
Salt and pepper

Dressing:

2/3 cup olive oil
3 tbsp white wine vinegar
1 tsp mustard
1/4 tsp sugar
Salt and pepper

Preparing:

Cook the hemstitch in boiling water for 3 minutes, remove from water and refresh with cold water.
Dry and place in a large bowl.
Add the apricots gores, herbs, salt and pepper.
Bathe with the dressing.

Dressing:
Mix all ingredients except olive oil.
Add olive oil slowly and mix.

Ingredients:

6 breasts turkey
4 tbsp Tabasco sauce
2 tbsp vegetable oil
1 garlic clove, chopped

Dressing:
115 g cream cheese
1 cup chopped walnuts
1/3 cup mayonnaise
4 tbsp cream
1 1/2 tbsp white vinegar
1/2 tsp sugar

Preparing:

Marinate turkey with Tabasco sauce, oil and garlic for 2 hours in the refrigerator.

Cook the turkey breasts.
Distribute the turkey breasts and bathe with dressing.

Dressing:
Beat the cream cheese until smooth.
Add mayonnaise, cream, vinegar, sugar and nuts.
Cover with plastic and refrigerate until serving.

Ingredients:

1 lettuce chopped
1 tin chopped heart palm
250 g chopped strawberries

Dressing:
4 tbsp olive oil
3 tbsp white vinegar
1 tsp honey
1/2 tsp salt
3 strawberries cut by half

Preparing:

Mix all ingrdientes of dressing.

Place lettuce on the salad bowl.
Set up in the heart palm and strawberries.
Bathe salad with the dressing 5 minutes before serving.

Ingredients:

1/2 kg green beans tenders, chopped and cooked
1 cup sliced radishes
1/2 cup chopped onion
A lettuce chopped into pieces
3 egg whites hard chopped

Dressing:
1/2 cup natural yogurt
1/4 cup apple vinegar or white balsamic
1 tbsp extra virgin olive oil
1/2 tsp oregano
1/4 tsp pepper
1/4 tsp sugar
3 leaves fresh basil
Salt

Preparing:

Place all ingredients in a salad bowl.
Mix well.
Bathe with the dressing.

Dressing:
Mix all ingredients.

Ingredients:

3 tbsps mirim (rice wine)
3 tbsps rice vinegar
3 tbsps oyster sauce
1 tbsp sesame seeds
1 chopped onion

Preparation:

Mix well all the ingrdientes