Simple Spanish Green Salad Recipes

SIMPLE SPANISH GREEN SALAD

Steps:

• Whisk the dressing ingredients together until well mixed.
• Just before serving, toss with salad.

SIMPLE GREEN SALAD

Steps:

• Whisk 1 minced shallot, 1 tablespoon each whole-grain mustard and lemon juice, and salt and pepper. Whisk in 1/3 cup olive oil. Toss with 1 torn romaine heart, 1 torn head Bibb lettuce and 1/2 bunch chopped chives.

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.

SPANISH GREEN BEAN SALAD

Steps:

• Cook beans in the microwave for 6-7 minutes until crisp-tender. Or you can cook in a pan with a small amount of boiling water.
• Put the next 9 ingredients (dressing) in a jar with a lid. Cover and shake well.
• Pour dressing over beans, stir well and refrigerate (I usually put this all in a container with a tight-fitting lid and shake the dickens out of it).
• Serve over shredded lettuce -- at whatever temperature you prefer. It takes at least an hour for this to come to room temperature after being in the fridge.

MEXICAN GREEN SALAD

Steps:

• In a large bowl, whisk the mayonnaise, sour cream, salsa, taco seasoning, vinegar, cilantro and onion. Add romaine and toss to coat. Divide between two salad plates. Top with tomato, cheese, avocado and tortilla chips.

VEGAN SPANISH GREEN BEAN SALAD

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add green beans, cover, and steam until crisp-tender, 6 to 7 minutes. Drain and place into a bowl.
• Combine olive oil, roasted red peppers, red onion, balsamic vinegar, lemon juice, parsley, brown sugar, salt, and pepper in a small jar with a lid. Seal and shake vigorously until dressing is well blended.
• Pour dressing over green beans and mix to combine. Refrigerate for a minimum of 2 hours for flavors to combine. Remove about 1 hour before serving to allow to come to room temperature. Serve over shredded lettuce.