Janet Groene’s
Ole! Spanish Salad
Subtle tweaks and tastes can turn a tossed salad into a dish with a wow factor. This one is special enough to stand on its own for a celebration lunch with nothing but peasant bread and a hearty cheese on the side. Try it with buttercrunch lettuce, romaine, iceberg, Boston lettuce. It’s the dressing and additions that give it the flamenco flavor.
6 cups crisp lettuce, torn in bite size
2 large, seedless oranges, peeled and sectioned
Small sweet onion, thinly sliced
Small can sliced black olives, well drained
Small jar diced pimentos, well drained
½ cup olive oil (preferably Spanish)
2 tablespoons each red wine vinegar and sherry wine
1 teaspoon each salt, pepper
Chill vegetables. Whisk oil, vinegar, wine, salt and pepper and toss with the vegetables just before serving. Serves 6.
Janet's newest cookbook, Survival Food Handbook, is for boondockers, emergency meals and help with your RV travel provisioning plan.
Ole! Spanish Salad
Subtle tweaks and tastes can turn a tossed salad into a dish with a wow factor. This one is special enough to stand on its own for a celebration lunch with nothing but peasant bread and a hearty cheese on the side. Try it with buttercrunch lettuce, romaine, iceberg, Boston lettuce. It’s the dressing and additions that give it the flamenco flavor.
6 cups crisp lettuce, torn in bite size
2 large, seedless oranges, peeled and sectioned
Small sweet onion, thinly sliced
Small can sliced black olives, well drained
Small jar diced pimentos, well drained
½ cup olive oil (preferably Spanish)
2 tablespoons each red wine vinegar and sherry wine
1 teaspoon each salt, pepper
Chill vegetables. Whisk oil, vinegar, wine, salt and pepper and toss with the vegetables just before serving. Serves 6.
Janet's newest cookbook, Survival Food Handbook, is for boondockers, emergency meals and help with your RV travel provisioning plan.
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