Carmen Salad's picture

Aug. 05, 2010


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

Nutrition Facts

Serving size Complete recipe

Calories 2226Calories from Fat 762

 % Daily Value*

Total Fat 86 g132.3%

Saturated Fat 14 g70%

Trans Fat 0 g


Sodium 3705 mg154.38%

Total Carbohydrates 266 g88.7%

Dietary Fiber 15 g60%

Sugars 18 g

Protein 103 g206%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet