Guatamalan Hostage Salad
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|1||large head of romaine lettuce or endive, chopped|
|2-3 c||cooked rice|
|1 c||celery, chopped|
|1 c||corn, canned or fresh cooked|
|3-4||plum tomatoes, chopped|
|1||diced pepper, red, yellow or orange|
|3-4||onions, green, chopped, with green stems|
|1 c||olives, black, sliced|
|3||eggs, boiled hard|
|1/2 c||olive oil|
|1/2 c||white wine vinegar|
|1 tsp||herbs de province|
|1 tsp||sugar or to taste|
|salt and pepper to taste|
Burlington, MI (pop. 261)
Member Since May 2012
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.
Add all the salad ingredients in a big bowl and chill until ready to serve.
Whip together in a blender the dressing ingredients until emulsified. When ready to serve salad, pour on dressing to taste, toss and eat.
Adjust 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.
I 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.