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Salad Andalusia

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  Shallots 2 , chopped
  Chopped fresh parsley 1 Tablespoon
  Dijon mustard 1 Tablespoon
  Garlic 1 Clove (5 gm), smashed and chopped
  Red wine vinegar 3 Tablespoon
  Olive oil 1⁄2 Cup (8 tbs)
  Hard boiled egg 1 , chopped
  Whipped cream 1 Tablespoon
  Tomatoes 3 , cored and quartered
  Green peppers 2 , sliced in julienne
  Red onion 1⁄2 , sliced in rings
  Cooked white rice 1 Cup (16 tbs)

Place shallots and parsley in bowl. Add mustard, garlic and vinegar; mix well. Season with salt and pepper.
Add oil in thin stream, mixing constantly with whisk.
Add chopped hard-boiled egg and mix. Incorporate whipped cream.
Place vegetables and rice in large bowl. Mix to combine and season to taste.
Add vinaigrette, mix well and serve.

Recipe Summary


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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1562 Calories from Fat 1086

% Daily Value*

Total Fat 123 g188.7%

Saturated Fat 20.7 g103.6%

Trans Fat 0 g

Cholesterol 263.1 mg87.7%

Sodium 123.8 mg5.2%

Total Carbohydrates 98 g32.8%

Dietary Fiber 12.6 g50.2%

Sugars 23.3 g

Protein 21 g42.1%

Vitamin A 127.5% Vitamin C 529.9%

Calcium 17.5% Iron 42.9%

*Based on a 2000 Calorie diet


Salad Andalusia Recipe