I was at a retirement party where my good friend Angie made this Salad. I thought it was devine! So I asked for the recipe. Angie told me that this salad is given to hostages in Guatamala...and that is why it is named such. I just love it. It is something "a little bit different". I served it today at a Church dinner and someone that had to eat Gluten Free took the recipe to make later.
large head of romaine lettuce or endive, chopped
corn, canned or fresh cooked
plum tomatoes, chopped
diced pepper, red, yellow or orange
onions, green, chopped, with green stems
olives, black, sliced
eggs, boiled hard
white wine vinegar
herbs de province
sugar or to taste
salt and pepper to taste
1Add all the salad ingredients in a big bowl and chill until ready to serve.
2Whip together in a blender the dressing ingredients until emulsified. When ready to serve salad, pour on dressing to taste, toss and eat.
3Adjust the ingredients to your liking. Perhaps you like more eggs, less olives, less amount of salad dressing. This is a great salad to make when you have leftovers of rice and vegetables.
4I put 30 minutes to make to account for making rice, boiling eggs, chopping vegetables. It may take much less time. I have used the 90 second packaged plain rice and it works great.