Total Time
40mins
Prep 40 mins
Cook 0 mins

This is an adaptation of a salad served at Restaurante San Andres, in La Palma, Canary Islands. It's a little bit of work but beautiful and delicious. Serve with a potato omelet (Spanish tortilla) for a muy rico Spanish meal. Recipe adapted from the book, !Delicioso! by Penelope Casas.

Ingredients Nutrition

Directions

  1. In a small bowl, whisk together the salad dressing ingredients.
  2. 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.
  3. Sprinkle on the corn and shredded carrot.
  4. Drizzle the dressing over the composed salad and finish with the freshly ground pepper.

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