Best Salad Sevillana Recipes

Salad Sevillana image

Provided by Beth Sexton Stryker

Yield Serves 4

Number Of Ingredients 12

1 cup olive oil
1/2 cup red wine vinegar
1/4 cup chopped onion
1/4 cup sugar
1 1/2 teaspoons paprika
1 teaspoon dry mustard
1 teaspoon salt
1/2 teaspoon black pepper
1 10-ounce package ready-to-use spinach leaves or 1 pound fresh spinach, stemmed
1 8-ounce can Spanish artichoke hearts, drained, quartered
4 bacon slices, fried until crisp, broken into pieces
2 hard-boiled eggs, thinly sliced

Steps:

Combine first 8 ingredients in blender or processor and blend until well combined and frothy. (Can be prepared 1 day ahead. Cover and refrigerate.)
Combine spinach, artichoke hearts, bacon and eggs in large bowl. Toss with enough dressing to coat generously. Divide among 4 plates and serve.

Serbian Salad image

Provided by Bill Baldasti

Time 10m

Yield 4

Number Of Ingredients 7

1 cup red tomatoes, cut into wedges
½ cup cubed cucumber
¼ cup diced red onion
¼ cup extra-virgin olive oil
salt to taste
1 banana pepper, sliced into 1/4 inch rings
parsley for garnish (optional)

Steps:

Combine tomatoes, cucumber, and red onion in a large bowl. Drizzle with olive oil and stir. Season to taste with salt. Sprinkle banana pepper slices on top and garnish with parsley.

Nutrition Facts : Calories 138.8 calories, Carbohydrate 2.8 g, Fat 14.1 g, Fiber 0.9 g, Protein 0.6 g, SaturatedFat 2 g, Sodium 3.7 mg, Sugar 1.6 g

Paella Sevillana image

Provided by afredorap

Categories Spanish

Time 1h10m

Yield 1 paella pan, 6 serving(s)

Number Of Ingredients 18

Steps:

Saute garlic, onion, bell peppers, and tomato in olive oil.
Add chicken, pork, and peas, and saute. Add white wine.
Add cumin, pepper, saffron, and salt. Let cook 15 minutes until meat is done.
Add jamon iberico and rice, and saute one minute.
Add 6 cups broth (or twice as much as rice you use).
After the paella boils for 10 minutes, add the seafood and return to simmer for 10 additional minutes.
Decorate with the roasted red pepper strips, and let sit five minutes before serving.

Nutrition Facts : Calories 863.1, Fat 36, SaturatedFat 8.2, Cholesterol 134.1, Sodium 596.7, Carbohydrate 88.4, Fiber 4.6, Sugar 2.8, Protein 39.4

Sevilla Tapas Salad image

Provided by Charlotte J

Categories Onions

Time 10m

Yield 6 serving(s)

Number Of Ingredients 6

1 lb plum tomato, cored seeded and cut into small dice (ripe)
1/2 red onion, diced (about 1/2 cup)
1/4 cup capers, drained (tiny)
2 tablespoons extra virgin olive oil
1/4 teaspoon black pepper, coarsely ground
2 tablespoons flat leaf parsley, chopped