Ensalada Verde Con Cebolletas Y Aceitunas (Simple Spanish Salad)2017-11-29
1 cup green lettuce
1 small tomato, quartered
5 stuffed green olives
2 tbsps. 2″ -length spring onions
¼ cup asparagus, poached
For the vinaigrette:
½ tsp. olive oil
1 tsp. lemon juice
1 tsp. wine vinegar
½ tsp. garlic, chopped
1 tsp. parsley, chopped
salt & pepper
1 tbsp. Jack ‘n Jill Nova Summer Salad Chips
Remove the outer dark leaves from the lettuce. Cut off the base of the lettuce and wash the leaves in cold water. Drain and shake dry.
Mix the lettuce with the tomato and asparagus in a salad bowl and refrigerate until you are ready to make the salad. To prepare the vinaigrette, combine the first five ingredients in a bowl, mix well and season with salt and pepper to taste. When ready to serve, arrange the vegetables attractively in a salad bowl, preferably a glass one.
Pour over the vinaigrette and toss gently until each leaf glistens. Garnish with stuffed olives, spring onions and Nova chips.