Ensalada San Andres

Name: Ensalada San Andres
Ingredients: 1 lb green cabbage, finely shredded; 16 hearts of palm, cut in 1/4 inch slices; 2 slices of sliced canned pineapple, cut in small wedges, of about 1/2 inch; 8 slices tomatoes (thin slices); 8 thin green pepper rings; 8 very thin onion rings; 12 cup cooked corn; 1 cup shredded carrot; 6 tablespoons extra virgin olive oil; 2 tablespoons lemon juice; 1 garlic clove, mashed to a paste; 14 teaspoon ground cumin; 2 tablespoons minced parsley; fresh ground pepper, to taste

14 ingredients

4 steps

Ingredients

1 lb green cabbage, finely shredded
16 hearts of palm, cut in 1/4 inch slices
2 slices of sliced canned pineapple, cut in small wedges, of about 1/2 inch
8 slices tomatoes (thin slices)
8 thin green pepper rings
8 very thin onion rings
12 cup cooked corn
1 cup shredded carrot
6 tablespoons extra virgin olive oil
2 tablespoons lemon juice
1 garlic clove, mashed to a paste
14 teaspoon ground cumin
2 tablespoons minced parsley
fresh ground pepper, to taste

Directions

1

In a small bowl, whisk together the salad dressing ingredients.
2

Arrange a bed of cabbage on a platter, and over it scatter the hearts of palm, pineapple wedges, tomato slices, green pepper rings and onion rings.
3

Sprinkle on the corn and shredded carrot.
4

Drizzle the dressing over the composed salad and finish with the freshly ground pepper.