Spanish Mixed Salad

How to make a Spanish Mixed Salad.

Ingredients: Serves 4

  • 1 head of iceberg or romaine lettuce
  • 1-2 tomatoes
  • 1 carrot
  • 2-3 large hardboiled eggs
  • 1 can of tuna
  • 1 cucumber
  • 1 can of white asparagus
  • 1 can of corn
  • 1 roasted beetroot
  • 1/2 red onion
  • Extra virgin olive oil, sherry vinegar, salt and pepper to taste


  • Boil the eggs for about 10-12 minutes. Once boiled, set them aside to cool.
  • Wash and dry all fresh produce.
  • Arrange a bed of chopped lettuce on a large serving dish.
  • Cut the tomato/es into quarters.
  • Peel and slice the cucumber.
  • Grate the carrot and beetroot.
  • Arrange tomato, cucumber, and carrot evenly across the bed of lettuce.
  • Open and drain the cans of tuna, white asparagus, and corn. Arrange evenly across the bed of lettuce.
  • Peel the boiled eggs, and cut them into slices. Arrange the sliced boiled egg on top of the other ingredients.
  • Drizzle the olive oil and sherry vinegar on top of the mixed salad, and add salt and pepper to taste. Serve immediately!
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