La Ensalada Recipes
ENSALADA RUSA RECIPE (SPANISH POTATO SALAD)
Ensalada Rusa or Spanish Potato Salad can be found on almost every Spanish Tapas menu. Check out my easy Ensalada Rusa recipe and prepare your own salad at home.
Provided by Tim Kroeger
Categories Spanish Salads
Time 55m
Number Of Ingredients 7
Steps:
- Clean the potatoes to get rid of dirt and sand.
- Fill a large pot with water and bring it to boil. Put the potatoes unpeeled in the water and cook until they are cooked. Tip: Don't cook them too long as they will end up as mashed potatoes when you mix your salad.
- Once the potatoes are done cool them with cold water until you can handle them with your hands. Remove the peel of the potatoes and cut them into small cubes.
- Take a big bowl and add two cups of home-made mayonnaise and one roasted pepper, sliced into strips.
- Use a fork to flake the tuna and add it to the bowl.
- Drain the water of the carrots and peas can and add them also to the bowl.
- Peel one of the hard-boiled eggs and add to the bowl as well.
- Now, mix all ingredients. If necessary, add more mayonnaise.
- To decorate your salad, add black olives, the second hard-boiled egg (cut in small pieces), and red pepper on top.
- Enjoy your home-made Ensalada Rusa!
Nutrition Facts : Calories 1105 calories, Carbohydrate 60 grams carbohydrates, Cholesterol 151 milligrams cholesterol, Fat 89 grams fat, Fiber 7 grams fiber, Protein 18 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1, Sodium 810 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 72 grams unsaturated fat
ENSALADA VERDE (SIMPLE GREEN SALAD) RECIPE
Steps:
- Gather the ingredients.
- Rinse the head of lettuce thoroughly and drain it well. Break or tear it into pieces into a large salad bowl.
- Cut the tomatoes into eighths.
- Cut about a quarter of the red onion into very thin slices (cut more if you desire).
- Place tomatoes and onion on top of lettuce.
- Combine oil and vinegar in a bowl and whisk together.
- Just before serving, pour dressing over salad and toss. Sprinkle salt to taste and toss again. Add a splash of water if needed.
Nutrition Facts : Calories 204 kcal, Carbohydrate 9 g, Cholesterol 0 mg, Fiber 4 g, Protein 2 g, SaturatedFat 3 g, Sodium 112 mg, Sugar 5 g, Fat 19 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
ENSALADA CHILENA (CHILEAN SALAD)
Recipe from a missionary who just returned from Chile. Very authentic tomato and onion salad that is slightly different from the other recipe on the site.
Provided by under12parsecs
Categories Chilean
Time 10m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Cut onion in thin slices/strips like "feathers." Rinse the onion in a collander under running cold water for several minutes, firmly squeezing the onion to sweeten the onion and remove some of the strong taste.
- Peel the tomatoes. Cut in thin wedges, similar in shape to the onion strips. Season to taste with remaining ingredients.
ENSALADA RUSA
Steps:
- Mix all ingredients together in a large bowl. Gently fold in the Spicy Mayonnaise Dressing.
- In a food processor, combine all ingredients; slowly add blended oil while on high until becomes a mayonnaise.
LA ENSALADA
There really wasn't any other name for this Mexican-inspired salad featuring jicama, cilantro, pepitas and a host of other goodies. La Ensalada it is!
Provided by My Food and Family
Categories Recipes
Time 10m
Yield 4 servings, 2 cups each
Number Of Ingredients 10
Steps:
- Mix dressing and cilantro.
- Toss arugula with beans, mango, tomatoes, corn and jicama in large bowl.
- Add dressing mixture; toss to coat. Top with cheese and pepitas.
Nutrition Facts : Calories 450, Fat 24 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 35 mg, Sodium 620 mg, Carbohydrate 0 g, Fiber 14 g, Sugar 0 g, Protein 17 g
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