recipe

Spanish Salad

servings 6

What you’ll need:

  • 1 head iceberg lettuce, washed
  • 3 tomatoes, sliced or diced
  • 1 cucumber, peeled and thinly sliced
  • Green or black olives, as many as you like
  • 1/4 cup feta cheese
  • 1/4 cup Parmesan cheese
  • 1/2 teaspoon dried basil

Instructions:

In a salad bowl, tear iceberg lettuce into bite-sized pieces. Add tomatoes, cucumbers, olives, feta cheese, Parmesan cheese, and basil. Lightly toss to mix ingredients well. Then add Italian dressing, or a dressing of your choice, and toss again until the dressing coats the salad. Serve on chilled salad plates.

Recipe adapted from http://Recipe adapted from http://from The Habana Café Cookbook by Josefa Gonzalez-Hastings. University Press of Florida (2004), upress.ufl.edu 

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Funding for the Florida Heritage Foods Initiative: Connecting Local Food with Local Culture in Florida Farmers Markets was made possible by the U.S. Department of Agriculture’s (USDA) Agricultural Marketing Service through grant Agreement Number 21FMPPFL1026-00. Its contents are solely the responsibility of the authors and do not necessarily represent the official views of the USDA.

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