Ensalada Mixta Special Mixed Salad
Elevate your salad game with this vibrant and satisfying *Ensalada Mixta Special Mixed Salad*! Perfectly combining fresh, crisp romaine lettuce, juicy tomatoes, cool cucumber slices, and tangy red onion, this Mediterranean-inspired delight brings together a medley of nutritious ingredients. Chunky tuna in olive oil, creamy hard-boiled eggs, and briny Kalamata olives add protein and bold flavors, while a simple homemade dressing of extra virgin olive oil, red wine vinegar, and a sprinkle of parsley ties everything together with zesty perfection. Ready in just 20 minutes and bursting with fresh, wholesome ingredients, this versatile salad is ideal as a refreshing side dish, light lunch, or even a stand-alone meal. Healthy, hearty, and packed with Mediterranean flair, this salad is your next go-to for quick and nourishing dining.
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Recipe Information
Ingredients
- 1 head Romaine lettuce
- 3 medium Tomatoes
- 1 large Cucumber
- 1 small Red onion
- 1 6-ounce Can of tuna in olive oil
- 2 large Hard-boiled eggs
- 10 pieces Kalamata olives
- 3 tablespoons Extra virgin olive oil
- 1.5 tablespoons Red wine vinegar
- 0.5 teaspoons Salt
- 0.25 teaspoons Freshly ground black pepper
- 2 tablespoons Fresh parsley
Instructions
Thoroughly rinse the romaine lettuce under cold water. Pat it dry using paper towels or a salad spinner. Chop the lettuce into bite-sized pieces and place it in a large salad bowl.
Wash the tomatoes and cucumber well. Dice the tomatoes into medium-sized chunks and slice the cucumber into thin rounds. Add them to the bowl with the lettuce.
Peel and thinly slice the red onion. Add the onion slices to the salad bowl.
Open the can of tuna, drain the excess oil, and break apart the tuna into bite-sized chunks. Add the tuna to the salad.
Peel the hard-boiled eggs and slice them into quarters. Arrange them over the top of the salad.
Add the Kalamata olives to the salad bowl, spreading them evenly over the vegetables.
In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, salt, and freshly ground black pepper to create the dressing.
Drizzle the dressing evenly over the salad. Gently toss the salad to combine all the ingredients while keeping the tuna and eggs intact as much as possible.
Finely chop the fresh parsley and sprinkle it over the top of the salad for a burst of fresh flavor and vibrant color.
Serve the Ensalada Mixta immediately as a refreshing appetizer, side dish, or light main course.
Nutrition Facts
Calories |
1280 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.7 g | 111% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 471 mg | 157% | |
| Sodium | 2679 mg | 116% | |
| Total Carbohydrate | 61.8 g | 22% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 26.0 g | ||
| Protein | 71.7 g | 143% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 470 mg | 36% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 3365 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
