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Ensalada Mixta salads, spanish 1 head of romaine lettuce 4 potatoes (optional 4 eggs 1 can of tuna in olive oil 4 tomatoes 12 artichoke hearts 20 olives 250 gm white asparagus 6 tablespoon olive oil 1 tablespoon lemon juice 1 salt & pepper Boil potatoes in salted water. Peel and dice. Hard boil eggs. Drain tuna fish. Cut tomatoes and eggs into halves. Cook asparagus in salted water. (Preserved ones may be used if fresh stalks are not available.) Wash and dry lettuce. Put all ingredients into salad bowl. Make a dressing with Romulo Extra Virgin Olive Oil, mixing well with lemon juice, salt and pepper. Sprinkle on the salad and garnish with eggs, tomatoes, and asparagus. Drain tuna fish. Cut tomatoes and eggs into halves. Wash and dry lettuce. Put all ingredients into salad bowl. Make a dressing with Romulo Extra Virgin Olive Oil, mixing well with lemon juice, salt and pepper. Sprinkle on the salad and garnish with eggs, tomatoes, artichoke hearts and asparagus. These crunchy treats are great for breakfast or as a dessert. They are best served right away, but they can be frozen and reheated in a toaster. Buen Provecho! Yield: 1 Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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