Andrei Jach

December 20, 2021

Ensalada Mixta – Spanish sunshine in a jar

Light, fresh, and colourful, this Spanish salad (ensalada mixta) when layered in a jar, will be the star of any picnic. Don’t forget to bring a baguette and Campo Viejo, of course. 

Makes 4-6 jar salads

For the dressing:

  • 3 tablespoons extra-virgin Spanish olive oil
  • 1 tablespoon red-wine vinegar or sherry vinegar
  • Salt (to taste)

INGREDIENTS

Units: Metric | Imperial(US)
  • 2 2boiled eggs, cut into quarters
  • 1 1head lettuce (iceberg or romaine) chopped
  • 1 1cucumber, sliced
  • 1 1red or yellow capsicum (bell pepper)
  • 1/4 1/4red onion, sliced
  • 1 1carrot, grated
  • 1 1can tuna (170 grams / 6 ounces) packed in water, drained
  • 1 1 can white or green asparagus, chopped into 3cm (1.2 inches)
  • 1 1can tuna (170 grams / 6 ounces) packed in water, drained 1 can white

METHOD

1
Wash and dry mason jars. Set aside.
2
In a small bowl, make the dressing by whisking together the olive oil with red wine or sherry vinegar. Add salt to taste. Divide dressing between jars.
3
Start layering with the heaviest ingredients at the bottom and the lightest at the top. Over the dressing add: capsicum, asparagus, artichoke hearts, carrot, cucumber, red onion, tuna and boiled eggs.
4
Top with lettuce and secure lid.
5
Before serving, shake jars to mix in the dressing.

Wine Match

Garnacha

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