Ensalada Mixta

                                                                                                                                              

This salad would be good with any grilled meat or fish added!!

1 head of Romaine lettuce

2 tomatoes cut into 8 pieces

1 cucumbers, peeled and sliced

1/2 cup green olives, stuffed with anchovies

1 can (approximately 15 oz.) white asparagus

1 red or yellow pepper, sliced in long thin strips

1/4-1/2 yellow or red onion, sliced thin

•1 carrot, grated

2 hardboiled eggs, peeled and cut into quarters

1/2 c Zesty Italian dressing

salt to taste

Optional:

1 15 oz. can baby corn, drained

1 15 oz. can artichoke hearts, drained

Hard boil the eggs. Allow to cool in cold water. Then, peel and cut into quarters, or slice in thick slices.

Cut the lettuce head in half. Rinse the lettuce under cold water and allow to drain. While lettuce is draining, cut the tomatoes. Peel and slice cucumbers and slice the red peppers. Grate the carrot.

Open the cans of the other ingredients and drain each one.

Break up the lettuce into small pieces for a salad. Make a bed of lettuce on a large platter. On top of the bed, place the tomatoes, cucumbers, onions, peppers and carrots. Place the egg slices, asparagus, olives and baby corn ears and artichoke hearts on top.

Dress with Zesty Italian dressing and sprinkle with salt to taste.