Best Ensalada De Yuca Recipes

ENSALADA DE YUCA

Ensalada de yuca image

Provided by My Food and Family

Time 40m

Yield 12 porciones de 1/2 taza cada una

Number Of Ingredients 8

Ingredients

3 libras de yuca (mandioca)
1 cucharada de vinagre
1 cucharadita de sal
3/4 taza de mayonesa KRAFT Real Mayo Mayonnaise
1 taza de pimiento (pimentón) rojo bien picado (alrededor de 1 pimiento mediano)
1/2 taza de cebollitas verdes picadas
1 diente de ajo, bien picado
6 rebanadas de tocino (tocineta) OSCAR MAYER Bacon, cocidas y desmenuzadas

Steps:

Corta ambos extremos de la yuca. Quita la piel marrón gruesa; pela nuevamente hasta alcanzar la piel blanca limpia. Corta la yuca a lo largo por la mitad; retira el cordón fibroso del centro. Córtala en cubos de 1 pulgada. (Deberías de obtener alrededor de 6 tazas de cubos.)
Coloca los cubos en una cacerola grande; añade agua hasta cubrir la yuca completamente. Agrega el vinagre y la sal y revuelve. Haz hervir esto a fuego medio-alto. Reduce el fuego a medio-bajo; cocina la yuca de 25 a 30 minutos o hasta que esté tierna. Escúrrela. Déjala enfriar completamente.
Mezcla la mayonesa, los pimientos, la cebollita, el ajo y el tocino en un tazón grande. Incorpora la yuca; mezcla todo ligeramente. Sirve la ensalada de inmediato o guárdala en la nevera hasta el momento de servir.

Nutrition Facts : Calories 290, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

ENSALADA DE NOCHE BUENA (CHRISTMAS EVE)

Ensalada de Noche Buena (Christmas Eve) image

Provided by Food Network

Categories side-dish

Number Of Ingredients 12

Ingredients

1/4 cup olive oil
3 tablespoons orange juice
2 tablespoons red wine vinegar
1 teaspoon salt
1 tablespoon fresh cilantro, chopped
1 head Romaine lettuce
2 beets, cooked and julienned
2 apples, peeled and sliced into wedges
2 oranges, peeled and segmented
2 bananas peeled and sliced into rounds
1 cup fresh pineapple cubes
1/2 cup unsalted peanuts

Steps:

In a small bowl, whisk together olive oil, orange juice, vinegar, salt, and cilantro. Set aside. Wash and dry lettuce leaves and then shred. Arrange the lettuce on the bottom of a glass bowl and then layer beets and fruit on top of lettuce, it can be mixed, although, doesn't have to be. Top with peanuts and pour the dressing over the salad.

TORTILLA DE YUCA

Tortilla de Yuca image

Provided by Food Network

Categories main-dish

Time 1h15m

Yield 8 servings

Number Of Ingredients 12

Ingredients

2 pounds peeled, deveined and quartered yuca
1/2 cup (1 stick) unsalted butter
1/4 cup plus 3 tablespoons vegetable oil
Salt
1 cup shredded mozzarella (or your choice of melting cheese)
Ensalada Criolla, recipe follows
2 tomatoes, sliced
1 large red onion, sliced
1 bell pepper, sliced
2 tablespoons chopped cilantro
Juice of 1 lime
Salt

Steps:

Place the peeled and quartered yuca in a pot and cover it with at least 2 quarts water. Cook over high heat until tender, about 30 minutes. Drain the yuca in a colander for 2 minutes. Transfer to the bowl of an electric mixer and add the butter, 1/4 cup of the oil and salt to taste. Mix on medium speed until well incorporated, about 3 minutes. Refrigerate until cool, 15 to 20 minutes.
Shape the yuca dough into eight 4-ounce balls. Make a hole in one of the balls with your finger and stuff it with a tablespoon of the mozzarella. Flatten it into a thick patty (a tortilla). Repeat with the remaining balls.
Heat the remaining 3 tablespoons oil in a skillet over medium heat. Add 4 yuca patties and cook until light golden brown, 1 to 2 minutes per side. Repeat with the remaining patties, adding more oil as necessary. Top the tortillas with the Ensalada Criolla.
Combine the tomatoes, onion and pepper in a large bowl. Add the cilantro, lime juice and salt to taste and toss. Yield: 8 servings