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Ensalata Mixta Recipe

RMM’s cookbook, The World at your Table, features delicious recipes from all over the world. Many of our workers have brought these recipes home from their time spent overseas. The following recipe, for a popular salad from the Mediterranean, was given to us by Judi an RMM worker in Spain.

Ensalata Mixta (Typical Spanish Lettuce Salad)

2 medium heads green leafy lettuce, torn into bite-sized pieces

1 carrot, grated

1 small onion, thinly sliced

½ medium green pepper, sliced

½ medium red pepper, sliced

1 medium avocado, cut into bite-sized chunks

1-2 medium tomatoes, chopped (or cherry tomatoes)

1 can sweet corn, drained

1 medium red beet, cut into strips

10-15 olives, sliced in half

1 can tuna, drained (optional)

2 hard boiled eggs, peeled and cut into quarters (optional)


Serve on a large platter with veggies layered over bed of lettuce. Serve with extra virgin olive oil, vinegar (balsamic, red and sherry wine vinegar are the best!), and salt and pepper. Adding a dash of Italian spices is yummy, too! All vegetable amounts can be altered according to creativity and/or likes and dislikes.

You can purchase our cookbook with this recipe and many more here.