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Sombrero salad, Prescriptions, Any category, Any kitchen, Any menu, Salads, Classic salads, Low-calorie food, Spanish cooking

Ingredients portion 4

Ham 350 g

Sweet pepper 150 g

Onions 1 head

Canned corn 100 g

Canned green peas 100 g

Vinegar 1 tablespoon

Iceberg lettuce 1 stalk

Salt to taste

Vegetable oil 4 tablespoons

Ground black pepper to taste

Cooking instructions 30 minutes

1 Rinse the preserved yellow bell peppers in a colander until the brine has run off, then chop.

2 Toss the tinned peas and corn in a sieve and allow to drain.

3 Peel the onion and cut it into eight pieces.

4 Cut the ham into small cubes and add to the bell peppers, corn and peas.

5 Wash and dry the parsley, selecting a few leaves for decoration, finely chop the rest.

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6 Mix all the salad ingredients together.

7 Mix the vegetable oil with the vinegar, black pepper and salt thoroughly and dress the salad.

8 Garnish the dish with the lettuce and parsley leaves.

Recipe tip Fresh or frozen peas can be used in the salad and must be boiled beforehand

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .
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