Recipe: Spanish Salad

Course Salad

Prep Time: 15 minutes

Servings: 4

Ingredients:

  • 2 tbsp Extra virgin olive oil 30 ml
  • 1-2 tbsp Sherry vinegar 8 ml or mustard
  • 1 Clove garlic
  • 1 tbsp Fresh parsley 4 grams
  • 1 Head romaine lettuce
  • 1/2 Red onion
  • 8 Cherry tomatoes
  • 4 oz Can tuna in olive oil 112 grams
  • 1/4 cup Green Pimento stuffed olives 45 grams
  • 1/4 cup Black pitted olives 45 grams
  • 2 Hardboiled eggs
  • Pinch sea salt

  • Dash black pepper

Directions:

1. To make the dressing, add in 2 tbsp extra virgin olive oil into a small bowl, along with 1/2 tbsp sherry vinegar, finely grate in 1 clove garlic and add in 1 tbsp finely chopped fresh parsley, season with a kiss of sea salt & black pepper, whisk together and set aside.

2. Remove the leaves from a head of romaine lettuce, stack the leaves and tighly roll together, cut right down the middle horizontally and then into 1 inch (2.50 cm) pieces vertically, add the cut lettuce into a strainer and rinse under cold water, spin dry in a salad spinner (you can also use a dishcloth) and transfer the lettuce into a large serving dish.

3. Thinly slice 1/2 red onion and spread over the lettuce and cut 8 cherry tomatoes in half and spread over the lettuce.

4. Drain the can of tuna into a sieve, give the tuna a quick mix and add over salad, along with the green & black olives and hard boiled eggs cut in half vertically, season with sea salt & black pepper and pour the dressing over the salad, serve at once, enjoy!

Spanish Course Salad Recipe at NutriaMed

Amount Per Serving: Calories: 201kcal, Fat: 14g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Cholesterol: 105mg, Sodium: 419mg, Potassium: 596mg, Carbohydrates: 9g, Fiber: 4g, Sugar: 4g, Protein: 12g, Vitamin A: 140841IU, Vitamin C: 17mg, Calcium: 87mg, Iron: 3mg