Catherine Thompson Floyd Recipe

Guatamalan Hostage Salad

By Catherine Thompson Floyd Catherine5414

Recipe Rating:
Prep Time:

Catherine's Story

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
2-3 c
cooked rice
1 c
celery, chopped
1 c
corn, canned or fresh cooked
plum tomatoes, chopped
diced pepper, red, yellow or orange
onions, green, chopped, with green stems
1 c
olives, black, sliced
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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Lettuce Salads
Dietary Needs: Vegetarian
Other Tag: Healthy

You May Also Like:


1 Comment

Jul 27, 2012 - Catherine Thompson Floyd shared a photo of this recipe. View photo