Ensalada San Andres

Name: Ensalada San Andres
Prep time: 40 min
Total time: 40 min
Yield: 6 serving(s)
Ingredients: 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; 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

Submitted by lynnski LA

"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."

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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.

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