Carnes a la Parrilla: Bolas de lomo al pimentón.

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Cómo hacer lomitos sellados sin que pierdan jugo.

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Ingredientes

  • 1 (16 ounce) package jumbo pasta shells
  • 4 cups chopped romaine lettuce
  • 1/2 cup chopped fresh basil
  • 1 cup coarsely chopped cooked chicken
  • 1 cup coarsely chopped tomato
  • 3/4 cup coarsely chopped cucumber
  • 3 ounces italian hard salami, chopped
  • 1/3 cup roasted garlic vinaigrette dressing

Información nutricional

  • Total Fat 1.1 g: 1%
  • Saturated Fat 0.3 g: 3%
  • Cholesterol 5.2 mg: 5%
  • Sodium 51.3 mg :2%
  • Total Carbohydrate 10.0 g: 3%
  • Dietary Fiber 0.6 g: 4%
  • Sugars 0.5 g: 5%
  • Protein 3.3 g:6%

Instrucciones para la cocción:

  • Paso 1 :Cook shells in plenty of boiling water according to package directions, being careful not to overcook them. Rinse in cold water; set aside. (For advance prep tip, see note at end).
  • Paso 2 :Chop all salad ingredients, making sure you have all the pieces quite small so that you can easily stuff the salad into the shells.
  • Paso 3 :Make dressing; pour over salad and toss lightly. Add salt and pepper if desired.
  • Paso 4 :Stuff salad into cooled shells (now you will understand why you chopped the ingredients into small pieces!)..
  • Paso 5 :Refrigerate up to 4 hours before serving.
  • Paso 6 :Advance preparation tip from a reviewer: "The day before, I cooked the shells to al-dente, rinsed them in cool water, separated them and let them cool. Then, I put them in a ziplock. I chopped everything for the salad part and put it in a ziplock, without the dressingl. The next day, I mixed the dressing into the salad and stuffed the shells. Worked like a dream.".
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    Escrito por Soledad Taboada, el 6 de noviembre, 2014 a las 7:13 pm Responder
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      Escrito por Fernanda Ampudía el 6 de noviembre, 2014 a las 8:12 pm Responder

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