Ingredients
5 Servings
Original
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Ounces, pounds
Cups, Tablespoons
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2 romaine lettuces, washed, disinfected, and dried
2 cups spinach, washed, disinfected, and dried
3 tomatoes, cut into 8
300 grams queso fresco, cut into cubes
1/2 cups corn kernels, cooked and drained
5 corn tortillas, cut into strips and fried
5 tablespoons apple cider vinegar
50 milliliters olive oil
1 pinch salt
1 pinch pepper
2 romaine lettuces, washed, disinfected, and dried
2.29 onzas spinach, washed, disinfected, and dried
3 tomatoes, cut into 8
10.58 onzas queso fresco, cut into cubes
3.09 onzas corn kernels, cooked and drained
5 corn tortillas, cut into strips and fried
2.53 onzas líquidas apple cider vinegar
1.69 onzas líquidas olive oil
1 pinch salt
1 pinch pepper
2 romaine lettuces, washed, disinfected, and dried
2 cups spinach, washed, disinfected, and dried
3 tomatoes, cut into 8
2.31 tazas queso fresco, cut into cubes
0.5 cups corn kernels, cooked and drained
5 corn tortillas, cut into strips and fried
5 tablespoons apple cider vinegar
3.33 cucharadas olive oil
1 pinch salt
1 pinch pepper
2 romaine lettuces, washed, disinfected, and dried
65 gramos spinach, washed, disinfected, and dried
3 tomatoes, cut into 8
300 grams queso fresco, cut into cubes
87.5 gramos corn kernels, cooked and drained
5 corn tortillas, cut into strips and fried
7.5 centilitros apple cider vinegar
50 milliliters olive oil
1 pinch salt
1 pinch pepper