Spanish Dinner Salad Ensalata De Marina Recipes

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ENSALATA MIXTA



Ensalata Mixta image

A Spanish version of your dinner salad, laid out decoratively on a plate, (or tossed in a salad bowl if no one is looking!!!)

Provided by PalatablePastime

Categories     Peppers

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 20

1 head red leaf lettuce
6 ounces tuna, drained and chilled
1/2 lb chilled cooked asparagus
4 ounces marinated mushrooms, sliced
4 ounces cherry tomatoes, sliced
1/4 cup stuffed green olive
2 ounces roasted sweet peppers, sliced
1 grilled zucchini, sliced
1/2 cup grilled eggplant, sliced
1/2 cup marinated artichoke
6 pickled garlic, sliced
2 tablespoons fresh basil
2 tablespoons fresh parsley
2 tablespoons chives, snipped
1/2 cup toasted chopped walnuts
1/2 cup nasturtium petals
1/4 cup raspberry vinegar or 1 red wine vinegar
1/2 cup extra virgin olive oil
salt
pepper

Steps:

  • Lay lettuce leaves on large platter.
  • Arrange salad ingredients decoratively over the lettuce.
  • Add garnishes.
  • Drizzle with vinaigrette dressing.

Nutrition Facts : Calories 448.9, Fat 39.2, SaturatedFat 5.3, Cholesterol 16.1, Sodium 64, Carbohydrate 12, Fiber 5.9, Sugar 4, Protein 16.2

SPANISH DINNER SALAD (ENSALATA DE MARINA)



Spanish Dinner Salad (Ensalata De Marina) image

I spent last summer with a family in Madrid and every night without fail, we had this salad. I have not had the typical American dinner salad since I've been back and all my friends request it as well. Even my boyfriend, who swore he could never give up his ranch dressing, has yet to go back. Very simple yet delicious. Enjoy.

Provided by greenlove00

Categories     Tuna

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 (8 ounce) bag romaine lettuce, pre-washed
1 (6 ounce) can tuna in olive oil
2 roma tomatoes
1/2 onion, sliced
1/2 avocado, in bite-sized pieces (optional)
sea salt, finely ground
balsamic vinegar
extra virgin olive oil

Steps:

  • In a large salad bowl, cut up the tomatoes and add the sliced onions.
  • Add bag of romaine lettuce.
  • Add avocado and the entire can of tuna, with the olive oil. If I only have tuna with regular vegetable oil, I usually drain out as much of the oil as I can before adding the tuna.
  • Sprinkle a couple pinches of sea salt over the salad.
  • Douse with balsamic vinegar and olive oil. I have never measured the amount, so whatever suits your tastes. I usually use more vinegar than oil since the tuna has olive oil.
  • Toss well and serve.

Nutrition Facts : Calories 186.5, Fat 7.4, SaturatedFat 1.2, Cholesterol 27.6, Sodium 358.9, Carbohydrate 4.5, Fiber 1.8, Sugar 2.1, Protein 24.7

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