Sevilla Tapas Salad Food

SEVILLA TAPAS SALAD

Sevilla Tapas Salad image

Serve with fish or use as a topping for a bruschetta appetizer. From All Around The World Cookbook by Sheila Lukins

Provided by Charlotte J

Categories Onions

Time 10m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

1 lb plum tomato, cored seeded and cut into small dice (ripe)
1/2 red onion, diced (about 1/2 cup)
1/4 cup capers, drained (tiny)
2 tablespoons extra virgin olive oil
1/4 teaspoon black pepper, coarsely ground
2 tablespoons flat leaf parsley, chopped

Steps:

In a bowl combinethe tomatoes, onion, capers, oil, and pepper.
Season with salt and add parsley.
Toss gently with a fork.
Serve within 1 hour for the freshest taste.

Nutrition Facts : Calories 59.2, Fat 4.7, SaturatedFat 0.7, Sodium 174.8, Carbohydrate 4.3, Fiber 1.3, Sugar 2.4, Protein 0.9

SALAD SEVILLANA

Salad Sevillana image

Provided by Beth Sexton Stryker

Categories Salad Blender Food Processor Egg Quick & Easy Lunch Bacon Artichoke Healthy Bon Appétit Connecticut

Yield Serves 4

Number Of Ingredients 12

Ingredients

1 cup olive oil
1/2 cup red wine vinegar
1/4 cup chopped onion
1/4 cup sugar
1 1/2 teaspoons paprika
1 teaspoon dry mustard
1 teaspoon salt
1/2 teaspoon black pepper
1 10-ounce package ready-to-use spinach leaves or 1 pound fresh spinach, stemmed
1 8-ounce can Spanish artichoke hearts, drained, quartered
4 bacon slices, fried until crisp, broken into pieces
2 hard-boiled eggs, thinly sliced

Steps:

Combine first 8 ingredients in blender or processor and blend until well combined and frothy. (Can be prepared 1 day ahead. Cover and refrigerate.)
Combine spinach, artichoke hearts, bacon and eggs in large bowl. Toss with enough dressing to coat generously. Divide among 4 plates and serve.

TAPAS SALAD

Tapas Salad image

Make and share this Tapas Salad recipe from Food.com.

Provided by PanNan

Categories Peppers

Time 55m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 large red bell pepper
1 large yellow bell pepper
1 large orange bell pepper (or use any combination of colors you have available)
6 ounces black olives, drained
2 tablespoons capers, rinsed and drained
3 medium tomatoes, chopped
1 cucumber, chopped
8 teaspoons olive oil, good quality
4 teaspoons sherry wine vinegar (or substitute white wine vinegar or white balsamic vinegar)
1 teaspoon brine, from the capers
2 tablespoons fresh marjoram, chopped (or substitute fresh basil or oregano)
1/2 teaspoon garlic, minced
salt & freshly ground black pepper

Steps:

Clean and cut the bell peppers into fourths, removing the seeds. Place peppers on a grill over high heat, skin side down, making sure not to put them too close together. Grill the peppers until skins are very charred, about 20-25 minutes, depending on your grill. Place peppers in a bowl and cover with plastic wrap. Let steam for about 15 minutes. Then peel off skins and discard, and cut peppers into short thick strips.
Place olives into a colander and let them drain. Spoon out 2 T capers into a small strainer; then rinse the capers and let them drain. Wash marjoram (or other herb of your choice), dry, and chop.
Whisk together the olive oil, vinegar, caper brine, minced garlic, salt, and pepper to make the dressing. Combine grilled pepper strips, olives, capers, tomatoes, cucumbers and dressing in a large bowl.
This salad can be served right away or allowed to marinate for several hours at room temperature until you're ready to serve it.

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