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RECIPE
14 INGREDIENTS5 STEPS1HR 20MIN

My Lunch Box Salad

4.7
3 Ratings

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Mi Terruno Food

Venezuelan food at it's best.
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Ditch the boring calorific sandwich for this super tasty salad that you can make with rice, cous cous or quinoa. It lasts easily for 3 days in the fridge and keeps well throughout the day until lunchtime. I would even say I prefer to eat this salad room temperature than just out of the fridge.
1HR 20MIN
Total Time

Mi Terruno Food

Venezuelan food at it's best.
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Ingredients

US / METRIC
Servings:
2
Serves 2
2 cups
White Rice , day old
or Quinoa, Cous Cous
1 cup
Cucumbers , chopped
1 cup
Red Chili Peppers , chopped
1
Spring Onion , chopped
1 cup
Cherry Tomatoes , chopped
or Plum Tomatoes
1/2 cup
Black Olives , quartered
or Green Olives
1/4 cup
Sun-Dried Tomatoes , roughly chopped
1/4 cup
Cured Ham , chopped
(optional)
1/4 cup
Fresh Dill , chopped
1/4 cup
Fresh Cilantro , chopped
to taste
1/4 cup
Extra-Virgin Olive Oil
1
Lime , juiced
1/4 tsp

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Estimated Total: Est. Total:
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Nutrition Per Serving

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CALORIES
1066
FAT
34.8 g
PROTEIN
21.7 g
CARBS
171.5 g

Cooking Instructions

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Step 1
In a bowl, place the White Rice (2 cup).
Step 2
Add Cucumber (1 cup), Red Chili Pepper (1 cup), Spring Onion (1), Cherry Tomato (1 cup), Black Olives (1/2 cup), Sun-Dried Tomatoes (1/4 cup), Cured Ham (1/4 cup) and mix everything well.
Step 3
Then add the Fresh Dill (1/4 cup) and Fresh Cilantro (1/4 cup) and mix well.
Step 4
After mixing add the Extra-Virgin Olive Oil (1/4 cup) and season with Salt (to taste), Lime (1), Hot Paprika (1/4 teaspoon) and mix everything well.
Step 5
After mixing everything well, leave to rest for 1 hour so all the flavours mix well. Serve and enjoy!

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Nutrition Per Serving
Calories
1066
% Daily Value*
Fat
34.8 g
45%
Saturated Fat
5.6 g
28%
Trans Fat
0.0 g
--
Cholesterol
9.8 mg
3%
Carbohydrates
171.5 g
62%
Fiber
7.6 g
27%
Sugars
10.7 g
--
Protein
21.7 g
43%
Sodium
663.2 mg
29%
Vitamin D
0.1 µg
0%
Calcium
160.1 mg
12%
Iron
12.5 mg
69%
Potassium
26099.1 mg
555%
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