ENSALADA MIXTA (SPECIAL MIXED SALAD)
Fresh and colorful! A great meal for a hot day, or a beautiful addition to any meal. Another Spanish favorite of mine...:-)
Provided by canarygirl
Categories Tuna
Time 20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Slice lettuce chiffonade style and arrange on a serving platter.
- Slice tomatoes in wedges, the onion jullienne, the cucumber in quartered slices, and the avocado in thin slices and arrange over lettuce.
- Break up tuna with a fork, and place in the center of the salad.
- Drain corn, and arrange around tuna.
- Garnish with olives.
- Serve with oil, vinegar, salt and pepper on the side, so that each person dresses their own salad.
- Other optional ingredients include pickled beets, pineapple slices, and grated carrots.
Nutrition Facts : Calories 125.3, Fat 6.4, SaturatedFat 0.9, Sodium 55.2, Carbohydrate 17.2, Fiber 6.2, Sugar 5, Protein 3.8
ENSALADA MIXTA
Recipe adapted from Aran Goyoaga and her blog, Cannelle et Vanille.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 20m
Number Of Ingredients 10
Steps:
- In a medium pot, bring potatoes to a boil in salted water over high. Reduce heat; cook at a rapid simmer until potatoes are tender when pierced with a knife, 15 minutes. Drain, run under cool water to stop the cooking, then cut in half.
- Meanwhile, in another medium pot, bring 4 cups water to a boil over high. Reduce heat to medium, carefully add eggs, and cook 7 minutes (whites will be set and yolks will be runny). Prepare a large bowl of ice water. Transfer eggs to ice water and let cool 5 minutes. Carefully peel eggs.
- Arrange watercress on a large platter with potatoes, tuna, avocados, and scallions. In a small bowl, whisk together oil, vinegar, and mustard; season with salt and pepper. To serve, halve eggs and add to salad; drizzle dressing over salad.
Nutrition Facts : Calories 444 g, Fat 29 g, Fiber 5 g, Protein 27 g, SaturatedFat 5 g
TUNA ENSALADA MIXTA
Steps:
- combine the dressing ingredients in a food processor or jar and combine very well. Set aside to dress the greens and beans. blanche the veggies in boiling salted water until al-dente. Cool Marinade garbanzo beans at least 30 minutes but overnight even better. On a large platter, put down the dressed greens and arrange the remaining ingredients on the salad. Finish with a sprinkle of salt and pepper
ENSALADA MIXTA CON VINAGRETA DE NUECES
Yield 12
Number Of Ingredients 13
Steps:
- revuelva en tazon pequeno con globo vinagre, jugo de limon, mostaza y azucar agregue los aceites lentamente revolviendo siepre con el globo anada sal pimienta agua o vino y las nueces rectifique sabores
CHULETAS AHUMADAS CON ENSALADA MIXTA DE JíCAMA
Las chuletas ahumadas y el repollo (col) se asan simultáneamente para ahorrar tiempo. El repollo asado realza el sabor de esta ensalada mixta clásica.
Provided by My Food and Family
Categories Recetas para fiestas y vacaciones
Time 35m
Yield 6 porciones
Number Of Ingredients 8
Steps:
- Calienta la parrilla a fuego medio.
- Mezcla la mayonesa, 1 cda. de chiles y el jugo de limón verde (lime); reserva. Mezcla los chiles restantes con la salsa para asar.
- Barniza las chuletas con la mitad de la mezcla de salsa. Ásalas con el repollo (col) 4 min. o hasta que estén bien calientes (temperatura interna de 160ºF), volteando las chuletas y barnizándolas con la salsa restante después de 2 min. Saca las chuletas de la parrilla; voltea el repollo. Sigue asándola por 4 min. más.
- Corta el repollo en tiritas; ponlo en una ensaladera grande. Añade la jícama, las zanahorias y la mezcla de mayonesa; revuelve la ensalada para cubrirla bien. Sírvela con las chuletas.
Nutrition Facts : Calories 380, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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