This hearty salad is prepared on the basis of boiled white rice, which is filled with vegetable juiciness and vibrant Mexican flavors the kitchen. Mix rice with lettuce cut in half cherry tomatoes and green onions. Add light astringency with using keso-fresco cheese, and dressing from lime juice, hot sauce with smoked pepper chipotle and agave nectar (or syrup) will bind everything salad components together. The highlight of the Mexican salad will be fried pumpkin seeds. Share with friends: 
Time: 10 minutes Difficulty: Easy Portions: 4
Recipe:
To 3 tbsp. l lime juice in a large bowl add 2 tsp. acute chipotle sauce and agave nectar, mix with 0.5 tsp. coarse-grained salt. Stir 1/4 tbsp. olive oil. Add 1.5 tbsp. boiled white rice, 1 chopped core of Romano salad, 3 chopped green onion pen, 1 tbsp. halves of cherry tomatoes, 0.5 tbsp. crumbled keso fresco cheese and 1/4 tbsp. toasted pumpkin sunflower seeds. Recipes with similar ingredients: rice, keso fresco cheese, romaine lettuce, cherry tomatoes, pumpkin seed, lime juice, chili sauce, Agave nectar, green onions
