Ensalada de Cinco

Garlic, Onion, Riced Cauliflower and Jalapeño were panfried in Olive Oil. After color was obtained, Sea Salt and Pepper was mixed in with Cheican.


In a mixing bowl, sliced Lettuce, chopped Arugula, Pico de Gallo, Olives and Mushroom were standing by.


Kidney Beans, Corn and Carrot slices were ready and drained.


Mixed all together with Ⓥ sour cream, Guacamole and Tortilla Chips, a magnificent Salad was built and enjoyed.



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