Traditional mixed salad
ariana winer
This recipe is a delicious traditional mixed salad to give a good entry to half-day foods. Healthy and exquisite Could not be better.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1 can bell pepper
  • 1/4 cups olive oil
  • 1/2 teaspoons table salt
  • 1/2 teaspoons black pepper powder
  • 1 tablespoon red wine vinegar
  • 1/2 vinaigrette
  • 3 tablespoons mayonnaise
  • 1 teaspoon table salt
  • water of roses
  • 1/2 tablespoons table salt
  • 1/2 bunches asparagus
  • 1 tablespoon olive oil
  • 1/4 teaspoons table salt
  • 1 teaspoon sesame seeds
  • 3 cups lettuce
  • 1 can heart of palm, in halves
  • 1/2 jars baby corn, cambray
  • 8 slices salami
  • 3 slices smoked salmon
  • 3 tablespoons roquefort cheese
  • 1/2 avocados
Preparation
15 mins
0 mins
Low
  • For the vinaigrette, blend the peppers with the olive oil, salt, pepper and a little red wine vinegar.
  • Divide into two containers and reserve.
  • For the dressing, mix half the vinaigrette with mayonnaise and a little salt. Reservation.
  • Blanch the asparagus by heating enough water to cover the half bunch, add salt and cook until boiling.
  • Remove from the water and pass to absorbent paper to remove all the liquid.
  • Heat the oil in a pan, place the asparagus, salt, sesame and sauté.
  • For the salad, serve the lettuce, on top of palm hearts, elotitos cambray, salame in loaves, salmon in rolls, roquefort cheese and avocado.
  • Accompany the salad with the dressing and the vinaigrette.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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