Ensalada mixta

Yield: 1

Measure Ingredient
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 grams white asparagus
6 tablespoons olive oil
1 tablespoon lemon juice
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!

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