Ensalata Campesina Chilean Country Salad Recipes

ENSALADA CHILENA (CHILEAN SALAD)

Steps:

• Cut onion in thin slices/strips like "feathers." Rinse the onion in a collander under running cold water for several minutes, firmly squeezing the onion to sweeten the onion and remove some of the strong taste.
• Peel the tomatoes. Cut in thin wedges, similar in shape to the onion strips. Season to taste with remaining ingredients.

SALPICON - CHILEAN SALAD

Steps:

• ENGLISH:.
• Chop lettuce, combine with the meat, carrots, eggs.
• Add salt, oil and lemon to taste.
• Serve with olives and garnish with mayonnaise.
• SPANISH:.
• Se va juntando en la ensaladera la lechuga (lavada), picada a cuadritos finos con la carne cocida y molida, la zanahoria cocida y picada chiquita y los 2 huevos duros picados.
• Agrégue sal, aceite y limon a gusto.
• Se sirve rodeada de aceitunas y un poco de mayonesa encima.

FANCY FLORIDA CHICKEN SALAD

Steps:

• Mix together the cooked bacon, chicken chunks, and hearts of palm round in a large bowl.
• Mix together the mayo, sour cream, milk, lemon juice, and salt in a blender for about 30 seconds.
• Add blue cheese to the dressing and pulse just a few seconds- so there are still some chunks.
• Toss with chicken mixture, cover and chill several hours.
• Set lettuce leaves onto 6 serving plates (about 2 large leaves a plate- or whatever you need to cover the plate attractively).
• Place a mound of the chicken mixture on top of the lettuce.
• Set tomato wedges around the chicken mound in a spiral pattern.
• Garnish with black olives.

CHILEAN SALAD

Steps:

• Mix tomatoes, onion, salt and pepper together on a platter.
• Combine oil and lemon juice and pour over salad.
• Sprinkle with coriander leaves on top.

SALATAT KHIYAR (ALGERIAN CUCUMBER SALAD)

Steps:

• Toss the cucumber in a salad bowl with the green pepper, olives, and mint.
• Add the coriander, paprika, olive oil, and vinegar, season with salt and pepper, toss again, and serve.

VERMONT COUNTRY SALAD

Steps:

• To prepare the vinaigrette, combine the syrup, vinegar, mustard, and garlic in a small bowl.
• Add the oil in a steady stream, whisking constantly.
• Season with the salt and pepper and set aside.
• Place the bacon in one layer in a skillet and set over medium heat.
• Cook, turning once or twice, until crispy, 5 to 7 minutes.
• Transfer to paper towel and let cool slightly.
• Crumble.
• In a large mixing bowl, combine the greens, cheddar cheese, croutons and the bacon.
• Pour the vinaigrette over the top and toss to combine.
• Place a neat mound on each plate and serve immediately.