Mediterranean Delights
Spanish Green Salad (Serves 4-6)
Ensalata Mixta
1 head Romaine Lettuce
2 tomatoes, cut into 8-10 wedges, or thin slices
1 cucumber, peeled and sliced
1/2 cup pitted green olives, use stuffed ones for more flavor
1 can (approx. 15 oz) white asparagus
1 red or yellow pepper, sliced in long thin strips
1 small red onion, sliced thin
1 carrot, grated
1 6 oz can tuna, drained
2 hard boiled eggs, cut into quarters
2-3 Tbsp vinegar
olive oil
salt
2. Meanwhile, cut the tomatoes, cucumbers, onion and pepper. Grate the
carrot.
3. Open the cans of the other ingredients and drain each one.
4. Break up the lettuce into small pieces for a salad. Place lettuce on a
large platter. On top of the lettuce, place the tomatoes, cucumbers,
onions, peppers and carrots in the center leaving some edge with
lettuce showing.
5. Place the tuna around the edges over the lettuce, breaking it up into
small chunks with a fork first.
6. Place the egg slices, asparagus, and olives next. You can do this by
arranging the egg slices over the tuna. Then place the asparagus and
olives over the tomatoes and vegetables.
7. Dress with oil and vinegar and sprinkle with salt to taste.
In Spain every family has their own version of ensalata mixta, adding
other vegetables, like baby corn, or omitting one like the asparagus, so
experiment with your own ideas too and enjoy.
