Spanish Style Green Salad Recipe

HOME Page

Appetizers
Soups
Salads
Fish & Seafood
Pasta
Rice
Other Grains
PIZZA
Legumes (Beans & Peas)
Zucchini
Other Vegetables
Poultry
Meat
Grilling & BBQ
Cheese
Sweets
Fruits
Breads
Breakfast
Lunch & Luncheon
Beverages
Condiments & Sauces
Preserves & Pickles

How To Guides
Dairy Free Recipes
Farrago

Celebrate Spring Ideas
Romantic Valentine's Day Ideas
Outdoor BBQ & Party Ideas

or click here to go to
Bella Rosa Vacation Rental

BikePro Parts & Accessories

iPhone, iPod, iPad
Repair Service

Being Green: staying local, reducing waste and recycling - local, locavore, recycle.

Become a Locavore-
Eat Local Foods

Links

Site Map

Salads
Lentil Tabouleh
Lobster & Avocado Salad
Egg Salad
Mediterranean Seafood Salad
Seafood Salad
Lean Taco Salad
Caesar Salad
Asian Chicken Salad
Arugula with Lemon
Arugula with Dried Cherry Salad
Herb Salad with Lemon Dressing
Caramelized Beets with Baby Chard
Arugula with Balsamic Strawberries
Orange & Olive Salad
Grapefruit & Avocado Salad
Orange & Red Onion Salad	V
Apple Radicchio Salad	V
Fresh Fig Salad
Steak House Salad
Italian Chopped Salad
Three Bean Salad
Baked Potato Salad
Beet Salad	V
Cabbage Salad	V
Chicken Grape Salad
Company Salad	V,E
Kathy's Potato Salad	V
Marinated Vegetables	V
Pea, Carrot & Mozzarella	V
Roasted Vegetable Salad	V,O
Spanish Style Green Salad
Spinach Salad
Spinach Salad
Sweet Cabbage Slaw	V,E
Sweet Potato Salad	V,E
Taco Salad
Taco Salad
Tomatoes Al Fresco	V,O,E,Q
Tuna Avocado Salad
Tuna Salad

Spanish Style Green Salad

Contributed by: Melinda

1 cup home cured black olives or Kalamata olives with pits
1/2 cup very thinly sliced red onion
2 lbs. washed and torn fresh greens
1/4 - 1/2 sweet red pepper, thinly sliced
2 large fresh tomatoes (if in season-otherwise omit), cut into small wedges
1 can imported Thon (tuna) in oil
1/2 cup spanish olive oil or Kalamata Olive Oil
1/4 cup red wine vinegar
1/2 tsp salt
Ground black pepper to taste
1/2 tsp Dijon mustard
1 clove garlic, minced or smashed

Combine oil, vinegar, salt, pepper, mustard and garlic, whisking together until emulsified; let stand several hours
Place greens into a very large salad bowl
Drizzle the greens with some of the dressing and toss thoroughly
Place onion, pepper and tomatoes if using into a bowl, drizzle with some dressing and combine
Scatter the red onion, red pepper and tomatoes over the greens
Scatter olives over the top of the salad
Gently place tuna fillets over the top of the salad

Serve with Paella or to accompany any meat or pasta main dish

Pickled or canned anchovy fillets are equally often used in salads

Questions about this recipe?