Guatamalan Hostage Salad

Catherine Thompson Floyd Recipe

By Catherine Thompson Floyd Catherine5414

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.


Recipe Rating:
 2 Ratings
Serves:
4-6
Prep Time:

Ingredients

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
dressing:
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

1
Add all the salad ingredients in a big bowl and chill until ready to serve.
2
Whip together in a blender the dressing ingredients until emulsified. When ready to serve salad, pour on dressing to taste, toss and eat.
3
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.
4
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