Rice and roasted loin cold salad
- 3 slices Sliced roasted loin HM Caneira, cut into thin strips;
- 100 g cooked rice;
- ½ red onion, finely sliced;
- red chicory, cut in small pieces;
- watercress leaves;
- canned sweet corn;
- 1 boiled egg, sliced;
- 8 olives, pitted;
- sauce vinaigrette.
Ina shallow plate, spread the cooked rice.
In a bowl, toss the red onion, red chicory, watercress, rocket and corn. Season with the vinaigrette and toss. Spread the salad over the rice and garnish with the roasted loin strips, the boiled egg slices and olives.