Peruvian Salad

"An interesting-looking salad from South American Food and Cooking."
 
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Ready In:
20mins
Ingredients:
23
Serves:
4

ingredients

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directions

  • make dressing by placing all ingredients in a bowl and whisking with a fork or whisk, till smooth.
  • Put the cooked rice in a large, glass salad bowl and spoon in half of the dressing.
  • Add chopped parsley, stir well and set aside.
  • Cut the pepper in half, remove seeds and pith, then place the halves, cut side down in a small roasting pan.
  • Add onion rings, sprinkle onion with a little olive oil, place the pan under a broiler and cook for 5-6 minutes till pepper blackens and blisters and onion turns golden. You may need to stir the onion so that it cooks evenly.
  • Stir onion in with rice. Put the pepper in a plastic bag and knot the bag. When the steam has loosened the skin on the pepper halves and they are cool enough to handle, peel them and cut into thin strips.
  • Cook the green beans in boiling water for 2 minutes, then add the corn and cook for 1-2 ninutes more, till tender. Drain vegetables, refresh under cold water and drain again.
  • Place in a large mixing bowl and add pepper strips, eggs and ham, if using.
  • Peel the avocado, remove the pit and cut into slices or chunks. Sprinkle with lemon juice.
  • Put the salad greens in a separate bowl, add the avocado and mix lightly. Arrange the salad leaves and avocado on top of the rice.
  • Stir in about 3 T of the dressing into the green bean mixture. Pile on top of salad.
  • Sprinkle the capers and olives on top and serve with remaining dressing.

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RECIPE SUBMITTED BY

<p>Welcome to my page! It's a good place to start looking if you need to find me since I come here nearly every day for inspiration as I pursue the noble occupation of feeding family and friends. <br /><br /><img src=http://www.recipezaar.com/members/home/353579/half%20marx-brothers-a-night-at-the-opera.jpg alt= /> <br /><br /><img src=http://www.recipezaar.com/members/home/353579/2640.jpg alt= /> <br /><br /><img src=http://www.recipezaar.com/members/home/353579/kaiserklan.jpg alt= /> <br /><br />My family moved across the country to southern California&nbsp;7 years ago. The first time I ever set foot on California soil (or anywhere in the West, for that matter) was the day I moved here. I experienced a form of culture/environment shock for about a year&nbsp;- even the air is different out here! For the first year, I would look at the roads and driveways that wind steeply up and down the foothills and think, Man, how does anyone drive on those in the winter? 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I constantly marvel that God gave us so many things to eat and so many ways to prepare them! We could have been like cattle or something, eating pretty much the same thing, in the same way, every day for all of our lives. What a privilege to be in charge of feeding our families (and ourselves, of course), and also being able to express our creativity and knowledge of nutritional needs at the same time. (Dessert is a nutritional need, right?) I stumbled on this site when I was searching for recipes that might use up some ingredients I had in the house ? 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