how to make spanish salad?

Answer 1

Spanish Couscous Bean Salad

3 tablespoons couscous
2/3 cup water
1/4 cup frozen corn
3/4 cup canned black beans
1 medium tomato, fresh
1/2 bell pepper
1 clove garlic
1 green onion
1 tablespoon fresh parsley
1 tablespoon fresh cilantro
1/4 teaspoon black pepper
3 teaspoons fresh lime juice
1/4 teaspoon cumin

Prepare couscous according to recipe, but omit the salt.
Bring water to a boil over high heat; remove from heat, add couscous, stir and cover.
Let stand for 5 minutes.
Fluff with fork.
Cook frozen corn in microwave till slightly tender, drain and chill.
Rinse and drain the black beans.
Rinse and chop tomato, pepper, garlic, green onion, cilantro and parsley, set aside.
In a bowl, combine chopped vegetables with beans, corn, black pepper, lime juice, cumin and couscous, toss well and refrigerate for at least 30 minutes before serving.


Colorful Citrus Spanish Salad

2 cups arugula, torn into pieces
1 cup mandarin oranges, sections
8 radishes, thinly sliced
10 black olives, pitted and halved
1/4 cup orange juice
1 tablespoon lemon juice
2 tablespoons olive oil
1 tablespoon honey
1/8 teaspoon cinnamon
1/8 teaspoon cayenne
salt and pepper

In a bowl wisk together orange juice, lemon juice, olive oil, honey, cinnamon and cayenne. Add salt and pepper to taste.
Pour in to a shakeable container and let dressing sit at least 20minutes before serving.
In large serving bowl, lay out arugula on bottom of plate in single layer.
Next layer, add oranges.
Next layer, radishes.
Top dish with the olives.
Before serving add some of the dressing to top of bowl and toss salad. Serve salad and pass extra dressing to please.

Answer 2

ENSALADA VALENCIANA
VALENCIA SALAD)

FOR 4

1/2 POUND LONG GRAINED RICE
1 POUND OF PEELED AND DE-SEEDED TOMATOES
2 GREEN PEPPERS
OLIVE OIL - 3 TABLESPOONS
1 TABLESPOON WHITE WINE VINEGAR
1 TABLESPOON ENGLISH MUSTARD POWDER
SALT

Cook the rice in boiling salted water for 12 minutes.
Drain the rice and leave for a few hours to go cold.
In a bowl, mix the mustard powder in a little cold
water, add a pinch of salt, the vinegar and lastly,
whilst stirring the mixture, add the oil.
Chop the heads off the peppers.De-seed them and also
remove the pith ( the white bits !). Chop the peppers.
Cut the peeled, de-seeded tomatoes into small pieces
and then add to the mixture with the finely chopped pepper
and the cold rice.
Turn and mix gently for several minutes.
Try to avoid breaking the rice.
Let the salad stand for an hour before serving.

To peel tomatoes, place them in boiling water then cold
water. The skin will peel off easily.


ENSALADA A LA ANDALUZIA
(ANDALUSIAN SALAD)

FOR 4
3 GREEN PEPPERS
1 POUND OF TOMATOES

FOR THE DRESSING :
1 ONION
2 CLOVES OF GARLIC
1 SPRIG OF PARSLEY
6 TABLESPOONS OF OLIVE OIL
2 TABLESPOONS OF WHITE WINE VINEGAR
LEVEL TEASPOON OF FRENCH MUSTARD
SALT AND BLACK PEPPER


Remove the skins of the peppers by roasting in an oven
for a few minutes until the skins peel. Avoid burning the
peppers. When they are cool, peel off the skins, 'top' them
and remove the seeds. Cut them into strips and then remove
the pith (white bits !). Chop them into cubes.
Place the tomatoes in boiling water for a few minutes, then
in cold water to cool them down. Remove the skins, cut in
half, remove the seeds and then chop the tomatoes into cubes.

Put the mustard in a bowl, add a pinch of salt and pepper, mix
in the vinegar. Add the oil whilst stirring the mixture.This could
be done in a top loading mini blender - adding the oil during
blending.

Chop the onion and the peeled garlic as fine as possible.
To peel garlic, crush the clove with the side of a knife. The
skin will now come off easily.
Add the onions and the garlic to the dressing and stir well.

Now pour the dressing over the bed of tomatoes and green peppers.

Answer 3

make this all the time love it


1 pound fresh spinach
1 head red lettuce
1/2 pound bacon
3 hard boiled eggs
1 small red onion
4 ounces feta cheese

Dressing:
4 teaspoons sugar
1 teaspoon dry mustard
1/3 cup cider vinegar
1 cup olive oil



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DIRECTIONS

1. Using a large bowl, tear the spinach and lettuce into bite sized pieces. Cook, drain and crumble the bacon. Slice the onion and chop the eggs.

2. Mix the bacon, onion, eggs and cheese with the spinach and lettuce.

3. Mix the dressing ingredients together and pour over the salad. Toss to mix. Season to taste with salt and peppe.