Regardless of the region or the season, a fresh green salad (ensalada verde) is never absent from a Spanish table at mealtime.
Spaniards do not use bottled salad dressing and prefer simple oil and vinegar to creamy sauces on their salads.
- Rinse thoroughly and drain the head of lettuce. Break or tear into pieces into a large salad bowl.
- Cut the tomatoes into eighths.
- Cut about a quarter of the red onion into very thin slices (cut more if you desire).
- Place tomatoes and onion on top of lettuce.
- Combine oil and vinegar in a bowl and whisk together. Just before serving, pour dressing over salad and toss.
- Sprinkle salt to taste and toss again.
Note: If you are serving the salad on a warm day, you may wish to sprinkle a bit of cold water on the salad to dilute the dressing and keep the salad colder. In fact, in some warmer parts of Spain, it is not unusual to use a wide, open, glass dish for salad and add ice cubes to keep it fresh during the meal!
|Nutritional Guidelines (per serving)|
|Total Fat||15 g|
|Saturated Fat||2 g|
|Unsaturated Fat||11 g|
|Dietary Fiber||2 g|