Spanish Lemon Salad Ensalada De Limn Recipes
POSTRE DE LIMON (MEXICAN LIME DESSERT)
This is a favorite Mexican dessert. It's so easy to make and will become one of your favorites too!
Provided by princesa
Categories World Cuisine Recipes Latin American Mexican
Time 5h20m
Yield 12
Number Of Ingredients 4
Steps:
- Combine condensed milk, evaporated milk, and lime juice in a bowl; beat with an electric mixer until well blended.
- Arrange a layer of Maria cookies in the bottom of a small baking dish. Cover with a layer of milk mixture. Repeat layers of cookies and milk mixture, ending with milk mixture. Cover baking dish with plastic wrap. Refrigerate until firm, 5 hours to overnight.
- Cut into squares. Garnish with lime zest.
Nutrition Facts : Calories 217.1 calories, Carbohydrate 34.2 g, Cholesterol 20.7 mg, Fat 6.9 g, Fiber 0.3 g, Protein 5.9 g, SaturatedFat 4.1 g, Sodium 121.5 mg, Sugar 21.3 g
AVOCADO-LIME SHRIMP SALAD (ENSALADA DE CAMARONES CON AGUACATE Y LIMON)
This easy shrimp salad contains no lettuce. It's perfect for barbeques or as a 'change of pace' dinner side dish. Customize this recipe with your favorite salad dressing in place of the lime juice. The lime gives it a tiny tangy kick.
Provided by La AfroCubana
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- Cut the shrimp into 2 or 3 pieces and place in a large bowl; add the avocado, green onion, red and yellow tomatoes, bell pepper, cilantro, and lime juice; mix. Season with salt and pepper. Refrigerate at least 15 minutes before serving.
Nutrition Facts : Calories 301.2 calories, Carbohydrate 18.5 g, Cholesterol 143.8 mg, Fat 16.7 g, Fiber 9.7 g, Protein 23.3 g, SaturatedFat 2.5 g, Sodium 161.9 mg, Sugar 5.3 g
SPANISH SALAD
Make and share this Spanish Salad recipe from Food.com.
Provided by Nyteglori
Categories Spinach
Time 5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix salad ingredients together.
- Whisk dressing ingredients together and pour over salad.
Nutrition Facts : Calories 144.9, Fat 2.8, SaturatedFat 1.4, Cholesterol 5.9, Sodium 111.6, Carbohydrate 28.4, Fiber 11, Sugar 16.5, Protein 6
SPANISH LEMON SALAD (ENSALADA DE LIMóN)
This pretty unusual dish comes from the Hurdes region in Extremadura, Spain. It was originally served to fieldworkers at midday to gather strength through the vitamins and proteins. If you don´t like the taste of pure lemon in your mouth, squeeze the lemons and just use the juice. Enjoy!
Provided by Nif_H
Categories Breakfast
Time 14m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Layer lemon and oranges in a bowl. Place crushed garlic and chorizo on top of fruit.
- Fry the two eggs, leaving the yolk soft and place on top of the oranges and the chorizo.
- Drizzle olive oil and add salt to taste.
- Before you eat, you can cut up everything in the bowl, so that the yolk mixes with the citric juice to make up the dressing.
- Drizzle red wine on the salad. Serve at room temperature.
Nutrition Facts : Calories 337.6, Fat 21.3, SaturatedFat 7.7, Cholesterol 223.5, Sodium 598, Carbohydrate 19.7, Fiber 4, Sugar 13.2, Protein 18.2
ENSALADA MIXTA (SPECIAL MIXED SALAD)
Fresh and colorful! A great meal for a hot day, or a beautiful addition to any meal. Another Spanish favorite of mine...:-)
Provided by canarygirl
Categories Tuna
Time 20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Slice lettuce chiffonade style and arrange on a serving platter.
- Slice tomatoes in wedges, the onion jullienne, the cucumber in quartered slices, and the avocado in thin slices and arrange over lettuce.
- Break up tuna with a fork, and place in the center of the salad.
- Drain corn, and arrange around tuna.
- Garnish with olives.
- Serve with oil, vinegar, salt and pepper on the side, so that each person dresses their own salad.
- Other optional ingredients include pickled beets, pineapple slices, and grated carrots.
Nutrition Facts : Calories 125.3, Fat 6.4, SaturatedFat 0.9, Sodium 55.2, Carbohydrate 17.2, Fiber 6.2, Sugar 5, Protein 3.8
SPANISH ANCHOVY, FENNEL, AND PRESERVED LEMON SALAD
Provided by Charles Clark
Categories Salad Citrus Fish Appetizer Quick & Easy High Fiber Fennel Arugula Healthy Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 first-course servings
Number Of Ingredients 7
Steps:
- Whisk oil and vinegar in small bowl. Season dressing with salt and pepper.
- Combine mche, 1/2 cup fennel, 1/3 cup onion, and preserved lemon in large bowl. Toss with enough dressing to coat. Arrange on platter. Top with remaining fennel and onion, then anchovies. Drizzle with more dressing and serve.
- *QUICK PRESERVED LEMONS: Combine 1 thinly sliced lemon, 1/2 cup lemon juice, and 4 teaspoons coarse sea salt in small skillet. Bring to boil; reduce heat and simmer, covered, until almost tender, about 10 minutes. Cool.
ANDALUSIAN RICE SALAD (ENSALADA DE ARROZ)
From: http://www.gourmed.com "The piquillo pepper is a variety of chili traditionally grown in Northern Spain over the town of Lodosa. Its name is derived from the Spanish for "little beak"(Wikipedia)
Provided by MomLuvs6
Categories Spanish
Time 40m
Yield 2-3 serving(s)
Number Of Ingredients 11
Steps:
- Bring 2 cups of water to the boil. Add the rice and a pinch of salt. Cover and cook slowly for 18 -25 minutes, until rice is tender. Cool the rice.
- Make a vinaigrette sauce by combining the olive oil, vinegar, garlic and onion. Season to taste with salt and pepper.
- In a bowl combine the rice, with the vinaigrette sauce, peppers, parsley, and olives.
- Serve cooled.
Nutrition Facts : Calories 845.8, Fat 54.6, SaturatedFat 7.6, Sodium 1167.6, Carbohydrate 81.3, Fiber 2.1, Sugar 1.5, Protein 7
SPANISH CITRUS SALAD
Entered for safe-keeping. From Mrs. J Siemmons, Jackson, Michigan, as submitted to BH&G. Pimento and red kidney beans set this salad apart.
Provided by KateL
Categories Salad Dressings
Time 3h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cut orange sections in half crosswise.
- In a large bowl, combine oranges, kidney beans, celery, onion, parsley and pimiento.
- Blend remaining ingredients together; pour over mixture in bowl.
- Chill several hours, stirring several times.
- Serve in romaine-lined bowl.
Nutrition Facts : Calories 280.5, Fat 11, SaturatedFat 1.5, Sodium 431, Carbohydrate 41, Fiber 17.4, Sugar 17.4, Protein 11.3
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