Spanish Salad Food

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10 TRADITIONAL SPANISH SALADS



10 Traditional Spanish Salads image

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 10

Spanish Mixed Green Salad (Ensalada Mixta)
Spanish Potato Salad (Ensaladilla Rusa)
Spanish Bean and Red Pepper Salad
Spanish Summer Salad
Asadillo Manchego (Roasted Red Pepper and Tomato Salad)
Trampo
Xato
Spanish Prawn and Broccoli Salad
Spanish Chickpea Salad
Spanish Pasta Salad

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a Spanish salad in 30 minutes or less!

Nutrition Facts :

SPANISH POTATO SALAD



Spanish Potato Salad image

Provided by Bobby Flay

Categories     side-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 11

1/4 cup red wine vinegar
1 tablespoon honey
1 pinch saffron threads
1 cup good quality mayonnaise
1 tablespoon minced garlic
Salt and freshly ground pepper
2 pounds new potatoes
1 large tomato, coarsely chopped
1/2 cup finely diced Spanish onion
1 tablespoon finely chopped fresh thyme
1/4 cup coarsely chopped flatleaf parsley

Steps:

  • Combine the vinegar, honey and saffron in a small pot. Bring to a boil over high heat; immediately remove from the heat and let sit until cool to room temperature. Combine the mayonnaise and garlic with the saffron mixture in a medium mixing bowl and season to taste with salt and pepper.
  • Cook the potatoes in a large pot of boiling, salted water until tender. Drain and slice 1/2-inch thick. Place in a large serving bowl and immediately fold in the mayonnaise mixture, tomatoes, onion, thyme and parsley. Season to taste with salt and pepper.

SPANISH SEAFOOD SALAD



Spanish Seafood Salad image

Provided by Bobby Flay

Categories     side-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 14

1 1/2 pounds large shrimp (21/24), shelled and deveined
1 1/2 pounds baby squid bodies and tentacles, cleaned
Canola oil, for brushing
Kosher salt and freshly ground black pepper
1 pound Dungeness crab meat, picked over
8 piquillo peppers, drained and thinly sliced
1 large stalk celery, finely diced, plus leaves for garnish
1 small red onion, halved and thinly sliced
1 cup pitted Spanish green olives, halved
1/2 cup thinly sliced cornichon
1/2 cup chopped fresh parsley
1/4 cup white wine vinegar
1/2 cup Spanish extra-virgin olive oil
Zest and juice of 1 lemon

Steps:

  • Heat a charcoal or gas grill to high for direct grilling.
  • Brush the shrimp and squid with canola oil, sprinkle with salt and pepper and grill until slightly charred on both sides and just cooked through, about 4 minutes for the shrimp and 6 minutes for the squid bodies and tentacles.
  • Combine the shrimp, squid, crab, peppers, celery, onions, olives, cornichon and parsley in a large bowl. In a second bowl, whisk together the vinegar, olive oil, lemon zest and juice, and season with salt and pepper. Pour over the salad and toss to combine. Cover and refrigerate for 30 minutes to allow the flavors to meld.

SPANISH TOMATO SALAD



Spanish tomato salad image

Combine Serrano ham, manchego cheese and different varieties of tomato, drizzle with an almond parsley dressing, for a light summer side or tapas dish

Provided by Cassie Best

Categories     Lunch

Time 25m

Yield Serves 4 for lunch or 6 as a starter

Number Of Ingredients 10

1 ¼kg mix of tomato , use different varieties and colours, at room temperature
½ red onion , very thinly sliced
1 ½ tsp caster sugar
small bunch parsley , roughly chopped
2 tbsp sherry vinegar
4 tbsp extra virgin olive oil , plus a little extra for drizzling
1 small garlic clove
50g toasted flaked almond
6 slices Iberico or Serrano ham
75g manchego cheese, shaved

Steps:

  • Slice the tomatoes and arrange on a large platter with the onion. Sprinkle with a good pinch of salt and ½ tsp of the sugar. Leave to stand for 10 mins or up to 30 mins while you make the dressing.
  • Tip the parsley, vinegar, olive oil, remaining sugar, garlic, half the almonds and a good pinch of salt into the small bowl of a food processor. Blitz to a pesto consistency, adding a dribble of water if you need to loosen it a little.
  • Weave the slices of ham between the tomatoes and onion, creating a little height on the plate. Drizzle over the dressing, scatter with the remaining almonds and shavings of manchego. Drizzle over a little extra oil and serve.

Nutrition Facts : Calories 406 calories, Fat 31 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 18 grams protein, Sodium 1.4 milligram of sodium

SIMPLE SPANISH GREEN SALAD



Simple Spanish Green Salad image

This recipe was found in the Vegetarian Passport Cookbook. Use the freshest ingredients possible for the best results.

Provided by Dreamer in Ontario

Categories     Spinach

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

2 cups romaine lettuce, torn into pieces
1 cup Baby Spinach, torn pieces
2 cups boston lettuce, torn into pieces
2 tomatoes, cut into wedges
1/2 Spanish onion, sliced very thinly
10 -12 green olives
1 tablespoon fresh lemon juice
3 tablespoons olive oil
sea salt and black pepper, to taste

Steps:

  • Whisk the dressing ingredients together until well mixed.
  • Just before serving, toss with salad.

SPANISH SALAD



Spanish Salad image

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

Provided by Nyteglori

Categories     Spinach

Time 5m

Yield 4 serving(s)

Number Of Ingredients 10

1 bunch fresh watercress
4 cups Baby Spinach
2 endives
1 apple, cored and sliced
1 cantaloupe, balled
2 tablespoons vinegar (tarragon is best)
1/4 cup low-fat sour cream
1/2 lemon, juice of
1 pinch sugar
salt and pepper

Steps:

  • Mix salad ingredients together.
  • Whisk dressing ingredients together and pour over salad.

Nutrition Facts : Calories 144.9, Fat 2.8, SaturatedFat 1.4, Cholesterol 5.9, Sodium 111.6, Carbohydrate 28.4, Fiber 11, Sugar 16.5, Protein 6

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