Recipe: Spanish Salad


Spanish Salad

Spanish Salad


Looking at food blogs or food magazines is a great way for me to get inspired and come up with new recipes, though sometimes I’ll come up with something seemingly pulled out of the air. Spanish Salad, today’s recipe, is one of those that came to me in the wind.

While daydreaming about Spain, the idea of a Spanish salad popped into my head. What are some of the stable food items Spain is known for? It’s known for olive oil, almonds, oranges, Manchego cheese, wine and sherry. It’s also known for fish, cured meats and sausage, a variety of other delicious cheeses, legumes, and olives –some of the staples in the Mediterranean foods.

In this Spanish salad recipe, I use the Marcona almond, which is shorter and wider than the California almond most Americans accustomed to eating. I don’t really know how else to describe the taste other than delicious and addictive. Orange, and sherry, or Jerez, and Manchego cheese are also combined in this salad to give you a delightful taste of Spain.




Servings: 4

Total time: 15 minutes


Mixed salad greens – enough for four people

1 orange

Onion, about 10 small pieces sliced to 1/8-inch thick

1-1/2 tablespoons olive oil

1 to 1-1/4  teaspoons sherry vinegar (Available at Williams Sonoma. Use distilled white vinegar if you are unable to find sherry vinegar)

1/4 cup Marcona almonds (available at Trader Joe’s, Costco, and Amazon)

Sea salt to taste – approximately 1/8 teaspoon

*Optional – a few thin slices of Manchego cheese to decorate the top of the salad (see *Note below)

Skin the orangeSkin the orange




1)  Use a paring knife to cut the peel off the orange, cutting deep enough to reveal the orange segments under the skin.



2)  Cut close to the membrane walls on both sides of each orange segment to   remove the segments. Place the orange segments in a bowl and set it aside.

3)  In a small bowl mix together the olive oil, sherry vinegar, and salt. Set  it   aside.

Cut out the orange segments

Cut out the orange segments



4)  Wash the lettuce and place it in a serving bowl. Toss the greens with the   vinaigrette, the sliced onion, ½ of the almonds, and half of the orange segments.

5)  Decorate the top of the salad with the remaining orange segments and the remaining marcona almonds.

Serve with fresh bread and enjoy!


*Note – Normally, cheese is a food item that you would avoid, or eat in very limited amounts an anti-inflammation diet. It is an optional item in this recipe.

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This recipe is also posted at Simple Lives Thursday and Slightly Indulgent Tuesday

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