Best 5 Ensalada Mixta Recipes

Ensalada mixta is a Spanish salad that is typically served as a first course or as a side dish. It is a simple salad that is made with fresh vegetables, hard-boiled eggs, and tuna. The vegetables used in ensalada mixta can vary, but common ingredients include lettuce, tomatoes, cucumbers, bell peppers, and onions. The salad is typically dressed with a vinaigrette dressing, which is made with olive oil, vinegar, salt, and pepper. Ensalada mixta is a refreshing and healthy salad that is perfect for any occasion.

Here are our top 5 tried and tested recipes!

ENSALADA MIXTA

Ensalada Mixta image

Recipe adapted from Aran Goyoaga and her blog, Cannelle et Vanille.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Time 20m

Number Of Ingredients 10

Ingredients

1 pound small new potatoes
Coarse salt and ground pepper
6 large eggs
3 cups watercress, trimmed
2 jars (7 ounces each) good-quality tuna packed in olive oil, drained and broken into chunks
2 avocados, sliced lengthwise
3 scallions (white and light-green parts only), thinly sliced
1/4 cup extra-virgin olive oil
1 tablespoon cider vinegar
2 teaspoons Dijon mustard

Steps:

In a medium pot, bring potatoes to a boil in salted water over high. Reduce heat; cook at a rapid simmer until potatoes are tender when pierced with a knife, 15 minutes. Drain, run under cool water to stop the cooking, then cut in half.
Meanwhile, in another medium pot, bring 4 cups water to a boil over high. Reduce heat to medium, carefully add eggs, and cook 7 minutes (whites will be set and yolks will be runny). Prepare a large bowl of ice water. Transfer eggs to ice water and let cool 5 minutes. Carefully peel eggs.
Arrange watercress on a large platter with potatoes, tuna, avocados, and scallions. In a small bowl, whisk together oil, vinegar, and mustard; season with salt and pepper. To serve, halve eggs and add to salad; drizzle dressing over salad.

Nutrition Facts : Calories 444 g, Fat 29 g, Fiber 5 g, Protein 27 g, SaturatedFat 5 g

INSALATA MISTA

Insalata Mista image

Provided by Food Network

Time 10m

Yield 8 servings

Number Of Ingredients 12

Ingredients

1 small head romaine lettuce, trimmed, rinsed and patted dry
1 small head green leaf lettuce, trimmed, rinsed and patted dry
1 bunch arugula leaves, trimmed, rinsed and patted dry
1 small head radicchio leaves
1 seedless cucumber, sliced thin
1 red onion, thinly sliced
1 recipe mustard-red wine vinaigrette, recipe follows
1/4 cup red-wine vinegar
2 teaspoons Dijon mustard
1 garlic clove, minced
Salt and pepper, to taste
3/4 cup extra virgin olive oil

Steps:

Tear lettuce into bite-size pieces. In a large bowl toss lettuce with remaining ingredients. Toss salad with vinaigrette.
In a small bowl whisk together vinegar, mustard, garlic, salt and pepper. In a slow stream add olive oil, whisking constantly.

MIXED SALAD (INSALATA MISTA)

Mixed Salad (Insalata Mista) image

Provided by Giada De Laurentiis

Categories side-dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 9

Ingredients

1/3 cup lightly packed fresh basil leaves
1/3 cup white wine vinegar or fresh lemon juice
1 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1/2 cup extra-virgin olive oil
8 cups arugula
4 cups bite-size pieces radicchio, from 1 (10-ounce) head
1 carrot, peeled
1 hothouse cucumber, peeled

Steps:

Blend the basil, vinegar, 1 teaspoon of salt, and 1/2 teaspoon of pepper in a blender. With the machine running, gradually blend in the oil.
Place the arugula and radicchio in a wide shallow bowl. Using a vegetable peeler, shave the carrot over the salad. Shave the cucumber into a medium bowl. Pat the cucumber shavings with paper towels to absorb the excess moisture. Add the cucumbers to the salad.
Do-Ahead Tip: The vinaigrette and salad can be prepared 1 day ahead. Cover separately and refrigerate. Whisk the dressing to blend before using.
Toss the salad with enough dressing to coat. Season the salad, to taste, with salt and pepper, and serve.

ENSALATA MIXTA

Ensalata Mixta image

A Spanish version of your dinner salad, laid out decoratively on a plate, (or tossed in a salad bowl if no one is looking!!!)

Provided by PalatablePastime

Categories Peppers

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 20

Ingredients

1 head red leaf lettuce
6 ounces tuna, drained and chilled
1/2 lb chilled cooked asparagus
4 ounces marinated mushrooms, sliced
4 ounces cherry tomatoes, sliced
1/4 cup stuffed green olive
2 ounces roasted sweet peppers, sliced
1 grilled zucchini, sliced
1/2 cup grilled eggplant, sliced
1/2 cup marinated artichoke
6 pickled garlic, sliced
2 tablespoons fresh basil
2 tablespoons fresh parsley
2 tablespoons chives, snipped
1/2 cup toasted chopped walnuts
1/2 cup nasturtium petals
1/4 cup raspberry vinegar or 1 red wine vinegar
1/2 cup extra virgin olive oil
salt
pepper

Steps:

Lay lettuce leaves on large platter.
Arrange salad ingredients decoratively over the lettuce.
Add garnishes.
Drizzle with vinaigrette dressing.

Nutrition Facts : Calories 448.9, Fat 39.2, SaturatedFat 5.3, Cholesterol 16.1, Sodium 64, Carbohydrate 12, Fiber 5.9, Sugar 4, Protein 16.2

ENSALADA MIXTA (SPECIAL MIXED SALAD)

Ensalada Mixta (Special Mixed Salad) image

Fresh and colorful! A great meal for a hot day, or a beautiful addition to any meal. Another Spanish favorite of mine...:-)

Provided by canarygirl

Categories Tuna

Time 20m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 head romaine lettuce
2 medium tomatoes
1 small red onion
1/2 cucumber
1 avocado
1 (7 ounce) can corn, drained
1 can tuna, drained (I use tuna fillet in olive oil)
1/4 cup olive (if you can find them, anchovy stuffed olives are the best!)
extra virgin olive oil
red wine vinegar
salt and pepper

Steps:

Slice lettuce chiffonade style and arrange on a serving platter.
Slice tomatoes in wedges, the onion jullienne, the cucumber in quartered slices, and the avocado in thin slices and arrange over lettuce.
Break up tuna with a fork, and place in the center of the salad.
Drain corn, and arrange around tuna.
Garnish with olives.
Serve with oil, vinegar, salt and pepper on the side, so that each person dresses their own salad.
Other optional ingredients include pickled beets, pineapple slices, and grated carrots.

Nutrition Facts : Calories 125.3, Fat 6.4, SaturatedFat 0.9, Sodium 55.2, Carbohydrate 17.2, Fiber 6.2, Sugar 5, Protein 3.8

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your ensalada mixta.
Wash your vegetables thoroughly before using them. This will help to remove any dirt or pesticides.
Cut your vegetables into uniform pieces. This will help them to cook evenly.
Don't overcook your vegetables. They should be tender-crisp, not mushy.
Use a light dressing. A heavy dressing will overwhelm the delicate flavors of the vegetables.
Serve your ensalada mixta immediately. This dish is best enjoyed fresh.

Conclusion:

Ensalada mixta is a delicious and healthy dish that is perfect for any occasion. It is a great way to get your daily dose of vegetables, and it is also a refreshing and light meal. With a few simple tips, you can make a delicious ensalada mixta that your whole family will enjoy.