SALAD OF ROSADA
1 bag of salad Pescanova 1 Kg.
1 bag of pink fillets 400 grams.
1 bag of sweet corn Pescanova 400 grams.
Oil, vinegar and salt.
Braise the salad and sweet corn, according to the instructions on the containers. Drain, mix and allow to cool.
Cook fillets of pink in salted water and cut into squares.
Chop the onion and mix with the pink and vegetables.
Garnish with tomato and aderezar with oil, vinegar and salt to taste.