Rocio Mexican Kitchen

 

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Salads & Dressings

Tomato and Cheese Salad with Cilantro Vinagrette
Makes 4 servings

2 beefsteak tomato or big roma (have to be firm and flavorful)
1 small mozzarella cheese or oaxaca

Cut both the tomato and the cheese to make circles.
Place the tomatoes first on the plate, salt & pepper to your taste.
Place the rounds of cheese on top.
Sprinkle cilantro vinaigrette on top.
Serve immediately.

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Cilantro Vinagrette

A handful of cilantro (leaves and stems), washed
1 cup of olive oil
1 tsp of salt
1 tsp of white vinegar

Blend all ingredients to create a smooth consistency, if too thick, add more oil.

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Mexican Mix Salad
Makes 6 servings

1 shredded green lettuce (romaine can be used as well)
1 avocado (peeled, pit removed, in slices)
2  plum tomatoes (medium sliced)
1 seedless cucumber (sliced in thin rounds)
Variations: Add hearts of palm, or sunflower seeds or thin slices of red onion

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Cilantro Lime Vinaigrette

A handful of cilantro (leaves and stems), washed
1 cup of olive oil
Juice of 2 limes
1 tsp of salt
1 tsp of white vinegar

Blend all ingredients to create a smooth consistency, if too thick, add more oil.