Ensalada de quelites, mango y calabaza con vinagreta de chile verde y xoconostle

Hey everyone, it's Louise, welcome to my recipe page. Today, I'm gonna show you how to prepare a special dish, Ensalada de quelites, mango y calabaza con vinagreta de chile verde y xoconostle. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

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As for the number of servings that can be served to make Ensalada de quelites, mango y calabaza con vinagreta de chile verde y xoconostle is 4 personas. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Ensalada de quelites, mango y calabaza con vinagreta de chile verde y xoconostle estimated approx 30 minutos.

To get started with this particular recipe, we must prepare a few components. You can have Ensalada de quelites, mango y calabaza con vinagreta de chile verde y xoconostle using 11 ingredients and 3 steps. Here is how you cook that.

Ensalada primaveral que acompaña los platillos salados de Cuaresma en casa se llego hacer con hojas de betabel y espinacas . Es de sabor picante ácido .

Ingredients and spices that need to be Take to make Ensalada de quelites, mango y calabaza con vinagreta de chile verde y xoconostle:

1. Ensalada:
2. 1/2 kilo quelites limpios, lavados y trozados con la mano
3. 2 pzas mangos petacones pelados, sin hueso y cortados en tiras
4. 250 g. calabaza de castilla o zapallo, sin barba, ni semillas, pelada y cortada en tiras muy delgadas como fideos
5. 1 pza lechuga chica romana lavada cortada a mano
6. Vinagreta :
7. 1 taza vinagre madre o de piña
8. 1 taza aceite
9. 2 pzas chiles serranos picados sin rabo
10. 3 pzas xoconostles, asados, pelados y sin semillas picados
11. al gusto Sal gorda recién molida

Instructions to make to make Ensalada de quelites, mango y calabaza con vinagreta de chile verde y xoconostle

1. Poner todos los ingredientes de la ensalada en una ensaladera de cristal y mezclarlos muy bien: quelites, mangos, calabaza, lechuga romana. Reservar.
2. Ahora prepararemos la vinagreta moliendo todo muy bien en la licuadora: vinagre, aceite, chiles serranos, xoconostles y sal gorda.
3. Bañar la ensalada con la vinagreta, mezclar y llevar a la mesa.

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