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Carmen Salad

  Rice 1 1⁄2 Cup (24 tbs) (Brand)
  Water 1 1⁄3 Cup (21.33 tbs)
  Salt 1⁄4 Teaspoon
  Saffron 1⁄8 Teaspoon
  Diced ham 1 Cup (16 tbs)
  Cooked peas 1 Cup (16 tbs), chilled (Fresh / Frozen)
  Sliced pimiento stuffed olives 1⁄2 Cup (8 tbs)
  Olive oil 3 Tablespoon
  Vinegar 3 Tablespoon
  Tomatoes 2 Medium, sliced
  Hard cooked eggs 3 , sliced

Stir rice, water, salt and saffron into a large saucepan.
Bring to a vigorous boil.
Reduce heat.
Cover and simmer until liquid is absorbed, about 5 minutes.
In a large mixing bowl, combine rice, ham, peas and olives.
Add olive oil and vinegar.
Mix carefully until all ingredients are evenly coated with oil and vinegar.
Chill about 1 hour.
Spoon salad in center of large salad plate.
Cut tomato slices in half.
Arrange tomato and egg slices around salad.

Recipe Summary

Side Dish

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2226 Calories from Fat 762

% Daily Value*

Total Fat 86 g131.6%

Saturated Fat 14.6 g72.8%

Trans Fat 0 g

Cholesterol 852.1 mg284%

Sodium 3705.7 mg154.4%

Total Carbohydrates 266 g88.8%

Dietary Fiber 15.4 g61.5%

Sugars 18.2 g

Protein 103 g205.8%

Vitamin A 86.7% Vitamin C 90.8%

Calcium 23.5% Iron 42.9%

*Based on a 2000 Calorie diet

Carmen Salad Recipe