Name: Mixed Green Salad (Ensalada Verde Mixta)
Yield: Serves 4
Cuisine: Cuban
Ingredients: Salt and pepper, to taste; 2 sprigs fresh cilantro, finely minced and leaves only; 4 leaves green romaine lettuce; 4 leaves purple romaine lettuce; 2 tablespoons balsamic vinegar; 4 leaves flat-leaf arugula; 2 sprigs fresh dill, leaves only, finely minced; ½ cup thinly sliced cucumber; ½ cup cherry tomatoes, halved; 6 tablespoons olive oil; 4 carrots, sliced with a serrated decorative edge; 8 small radishes, thinly sliced; 2 sprigs fresh dill, finely minced and leaves only; 1 tablespoon Dijon mustard; 4 leaves curly-leaf arugula; 2 sprigs fresh thyme, finely minced and leaves only

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Taste of Cuba

By Cynthia Carris Alonso

Published 2018

About

Ingredients

Salad

4 leaves green romaine lettuce
4 leaves purple romaine lettuce
4

Method

To make the salad, tear the greens into bite-size pieces and combine with the radishes, carrots, tomatoes, cucumber, and dill in a large bowl.

To make the dressing, combine the olive oil, balsamic vinegar, mustard, thyme, cilantro, dill, salt, and pepper in a bowl and whisk well, or combine in a jar with a lid and shake to mix.

Pour the dressing over the salad and toss to coat e