Ensalada San Andres
- Ready In:
- 40mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
-
SALAD
- 1 lb green cabbage, finely shredded
- 16 hearts of palm, cut in 1/4 inch slices
- 2 slices of sliced canned pineapple, cut in small wedges, of about 1/2 inch
- 8 slices tomatoes (thin slices)
- 8 thin green pepper rings
- 8 very thin onion rings
- 1⁄2 cup cooked corn
- 1 cup shredded carrot
-
DRESSING
- 6 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 garlic clove, mashed to a paste
- 1⁄4 teaspoon ground cumin
- 2 tablespoons minced parsley
- fresh ground pepper, to taste
directions
- In a small bowl, whisk together the salad dressing ingredients.
- Arrange a bed of cabbage on a platter, and over it scatter the hearts of palm, pineapple wedges, tomato slices, green pepper rings and onion rings.
- Sprinkle on the corn and shredded carrot.
- Drizzle the dressing over the composed salad and finish with the freshly ground pepper.
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RECIPE SUBMITTED BY
lynnski LA
Los Angeles, CA
I live in a wooded hillside area of Los Angeles where it feels like being out in the country. I grew up in Rhode Island, and came to LA after graduating from URI. I recently retired from my job as an environmental specialist. So now I have time to collect internet recipes. My hobbies & interests are aquatics, shell collecting, my cats, feeding stray cats, home improvement projects and cooking.
I love to travel and, years ago, lived in Mexico for several months. My favorite cookbooks are the ones written by Diana Kennedy; they are all great; and I have them all, some signed by her when I was enrolled in her cooking classes. I have a lot of cookbooks; some of my other fave authors and their books are: Madhur Jaffrey (especially World Vegetarian, World of East Vegetarian Cooking and A Taste of the Far East), Faye Levy, Martha Rose Shulman (especially Mediterranean Light, Provencal Light and Mexican Light) and Paula Wolfert.