Ingredients:
4 cups shredded lettuce
4 apples, peeled and diced
1 cup cheese, diced
½ cup raisins
½ cup plain yogurt
¼ cup light mayonnaise
2 celery stalks, chopped
6 tbsp granulated diet sugar
½ tsp garlic, minced
Preparing:
Mix the yogurt with the mayonnaise, sugar and garlic.
Refrigerate until serving time.
Combine the lettuce with apples, raisins, celery and cheese.
Bathe the salad with the yogurt mixture and serve.
Ingredients:
1 turkey, precooked
3 cups cooked rice
1 ¼ cups brown sugar
1 cup toasted almonds
1 cup raisins
1 cup heavy cream
1 cup chicken broth
2/3 cup soy sauce
5 garlic cloves, minced
1 onion, chopped
1 red pepper, chopped
3 tbsp ketchup
3 tbsp mustard
2 tbsp oil
½ tsp salt
Pepper and paprika, to taste
Preparing:
Rub the turkey well with salt and wash well.
Cover the turkey with water, salt and sugar.
Remove the turkey from the water and season with garlic, mustard and ketchup.
Crystallize the onion, pepper and almonds in oil and season with salt and pepper.
Remove from heat, add the rice, raisins and cream and let cool.
Fill the turkey with the rice and place on a greased baking tray.
Place brown sugar in a pan and let it begin to get liquid.
Add soy sauce and chicken broth and allow melting the sugar again.
Pour the sauce over the turkey and sprinkle paprika on top.
Bake to 175ºC (350ºF) for 1 or 1 ½ hours.
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.
