Salad Andalucia Recipes

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SALAD ANDALUSIA



Salad Andalusia image

Make and share this Salad Andalusia recipe from Food.com.

Provided by Nyteglori

Categories     Rice

Time 5m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 shallots, chopped
1 tablespoon parsley, chopped
1 tablespoon Dijon mustard
1 garlic clove, chopped
3 tablespoons red wine vinegar
1/2 cup olive oil
1 tablespoon whipped cream
1 hard-boiled egg, chopped
3 tomatoes, cored and quartered
2 bell peppers, julienne
1/2 red onion, sliced in rings
1 cup cooked white rice
salt and pepper

Steps:

  • Mix shallots, parsley, mustard, garlic and vinegar together, mixing well.
  • Add oil in a thin stream, mixing constantly with whisk then incorporate whipped cream.
  • Mix egg, vegetables and rice in a large bowl, season with salt and pepper.
  • Add vinegrette, mixing well.

Nutrition Facts : Calories 367.7, Fat 29.1, SaturatedFat 4.3, Cholesterol 47.2, Sodium 69.3, Carbohydrate 23.4, Fiber 2.7, Sugar 4.7, Protein 4.7

SOPA DE LENTEJAS (ANDALUCIAN LENTIL SOUP)



Sopa de Lentejas (Andalucian Lentil Soup) image

This is a great soup to have during cold winter months, although it's wonderful anytime of year! It's loaded with fresh veggies and has a hearty flavor anyone will enjoy! Add additional root veggies like carrots if you like.

Provided by Vanessa Moore

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Lentil Soup Recipes

Time 9h15m

Yield 6

Number Of Ingredients 11

1 ¼ cups dry brown lentils, soaked overnight and drained
2 slices bacon, chopped
1 tablespoon extra-virgin olive oil
1 onion, chopped
1 green bell pepper, chopped
1 clove garlic, minced
2 roma (plum) tomatoes, chopped
2 links Spanish chorizo sausage, casing removed, chopped
1 bay leaf
2 cups water, or as needed
2 potatoes, peeled and cubed

Steps:

  • Heat olive oil in a large pot over medium heat. Cook the bacon just until it starts to brown a bit, 5 to 8 minutes. Add the olive oil, onion, and bell pepper; cook and stir until vegetables begin to soften, about 5 minutes.
  • Stir in the garlic, tomatoes, sausage, and bay leaf; cook about 4 minutes. Add lentils and water (water should be about an inch deeper than the level of the lentils). Bring to a boil over high heat. Reduce heat to low; simmer, uncovered, until lentils are just cooked, 15 to 20 minutes.
  • Put the potatoes into the soup and continue simmering until potatoes are cooked through, 12 to 15 minutes.

Nutrition Facts : Calories 288.2 calories, Carbohydrate 36.5 g, Cholesterol 17.3 mg, Fat 9.8 g, Fiber 10.4 g, Protein 15 g, SaturatedFat 2.9 g, Sodium 255.6 mg, Sugar 4.2 g

ANDALUSIAN-STYLE CHICKEN



Andalusian-style chicken image

Spicy, sweet and fragrant, this one-pot tastes even better if you make it ahead - a tasty addition to any tapas or buffet spread

Provided by Lizzie Harris

Categories     Buffet, Dinner, Lunch, Main course, Supper

Time 40m

Yield Serves 4 as part of a tapas spread

Number Of Ingredients 14

large pinch of saffron
½ chicken stock cube , crumbled into 100ml boiling water
2 tbsp olive oil
1 small onion , thinly sliced
2 large chicken breasts or 6 boneless, skinless thighs, cut into bite-sized pieces
large pinch of ground cinnamon
1 red chilli , deseeded and chopped
2 tbsp sherry vinegar
1 tbsp clear honey
6 cherry tomatoes , quartered
1 tbsp raisins
handful of coriander , roughly chopped
25g toasted pine nuts or almonds
crusty bread , to serve

Steps:

  • Add the saffron to the hot stock to soak. Heat the oil in a medium pan and cook the onion until it is soft and just beginning to turn golden. Push to the side of the pan and add the chicken. Cook for a few mins until the chicken is browned all over.
  • Add the cinnamon and chilli, and cook for a couple of mins. Add the stock, vinegar, honey, tomatoes and raisins. Bring to the boil, turn down the heat and simmer for 10 mins until the sauce is reduced and the chicken is cooked through. When ready to serve, scatter with the coriander and nuts, and serve with bread on the side.

Nutrition Facts : Calories 236 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 23 grams protein, Sodium 0.5 milligram of sodium

SALAD "ANDALUCIA"



Salad

This recipe (yeah from an old mag :P) is truly popular in Andalucia and also in Latin America. My mom makes one very similar to this one. It's really good and easy too! Prep. and Cooking times are approximate!

Provided by Vanessa

Categories     Potato

Time 25m

Yield 12 serving(s)

Number Of Ingredients 7

1 1/2 lbs red potatoes
3 hard-boiled eggs, sliced
1/4 cup black olives, seedless (you may use green olives as well)
1 cup monterey jack cheese, shredded
1 teaspoon fresh parsley, finely cut
1/2 cup Italian dressing or 1/2 cup olive oil, and vinegar to taste
salt and pepper

Steps:

  • Peel the potatoes, cut them in slices and cook until done.
  • To plate the salad: place the potato slices and the hard-boiled eggs (sliced) on a plate, add the olives, the cheese and the parsley.
  • Pour over it the dressing.
  • Season to taste --
  • Note: you can add in whatever else you want!

Nutrition Facts : Calories 127.1, Fat 7.3, SaturatedFat 2.7, Cholesterol 61.4, Sodium 255.8, Carbohydrate 10.4, Fiber 1.1, Sugar 1.6, Protein 5

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