Best Salpicon Chilean Salad Recipes

Salpicon - Chilean Salad image

Provided by Annacia

Categories Vegetable

Time 20m

Yield 5-6 serving(s)

Number Of Ingredients 9

1 large head of lettuce (1 llechuga grande)
3 cooked and chopped carrots (3 zanahorias cocidas)
2 hard-boiled eggs (2 huevos duros)
1/2 lb cooked meat (1/4 kilo carne cocida)
salt (sal )
oil (aceite)
lemon (limon)
olive (rodeada de aceitunas)
1 little mayonnaise (mayonesa- poco )

Steps:

ENGLISH:.
Chop lettuce, combine with the meat, carrots, eggs.
Add salt, oil and lemon to taste.
Serve with olives and garnish with mayonnaise.
SPANISH:.
Se va juntando en la ensaladera la lechuga (lavada), picada a cuadritos finos con la carne cocida y molida, la zanahoria cocida y picada chiquita y los 2 huevos duros picados.
Agrégue sal, aceite y limon a gusto.
Se sirve rodeada de aceitunas y un poco de mayonesa encima.

Nutrition Facts : Calories 55.1, Fat 2.3, SaturatedFat 0.7, Cholesterol 74.6, Sodium 56.5, Carbohydrate 5.7, Fiber 1.8, Sugar 3.2, Protein 3.4

Chilean Salad image

Provided by Leslie

Categories Onions

Time 5m

Yield 6 serving(s)

Number Of Ingredients 6

3 cups sliced tomatoes
1 cup finely sliced sweet onions or 1 cup red onion
salt & freshly ground black pepper
3 tablespoons olive oil
1 teaspoon lemon juice
1 tablespoon chopped coriander leaves (or to taste)

Steps:

Nutrition Facts : Calories 86.7, Fat 7, SaturatedFat 1, Sodium 5.7, Carbohydrate 6, Fiber 1.5, Sugar 3.5, Protein 1.1

Salpicon image

Provided by Gingerbear

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 16

1 clove garlic, minced
1 tablespoon chili powder
5 tablespoons fresh lime juice
1/2 teaspoon ground cumin
1/2 teaspoon salt
1 lb hanger steak, trimmed of any excess fat
2 lbs purple potatoes, such as purple peruvians or all blues,scrubbed
3/4 cup white corn kernels (about 1 large ear) or 3/4 cup frozen corn, thawed
1 large avocado, peeled,pitted,and cut into 1/2 inch pieces
6 radishes, thinly sliced
2 scallions, thinly sliced
1/3 cup chopped fresh cilantro
1/2 cup extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
4 dashes Tabasco sauce, to taste

Steps:

In a small bowl, mix the garlic, chili powder, 1 tablespoon of the lime juice, the cumin, and salt until well combined.
Massage this mixture into both sides of the hanger steak.
Cover and refrigerate the meat for at least 2 hours, but no more than 6 hours.
Meanwhile, bring a medium pot of salted water to a boil.
Add the potatoes and cook until tender when pierced with a fork, about 20 minutes.
Drain and cool, then cut into quarters, or 2-inch chunks, whichever is smaller.
Position the broiler rack 4 inches from the heat and preheat the broiler.
Place the hanger steak on a large lipped baking sheet.
Broil, turning once, about 3 minutes each side for medium.
Transfer the steak to a cutting board and let stand for 5 minutes.
Cut it in half, then slice each piece into thin strips against the grain, cutting in long strokes with the knife at a 45-degree angle to the cutting board.
Place the sliced steak, potatoes, corn, avocado, radishes, and scallions in a large bowl.