Tag Archives: romaine lettuce

Caribbean Caprese Salad

16 Aug

To be honest… I was not going to blog about this. This was just the salad I had for lunch yesterday.

This was the order of events…

I am proud to say, I am friends in FaceBook with Top Chef Master Suvir Saran. We have friends in common and once I confused him with someone else because his face was familiar to me. Hello!!!! The mutual friend made me come to my senses and instead of him taking offense with my confussion, he friended me.  And we’ve been “FaceBook Friends” ever since.

Suvir shared a picture of a delectable Caprese Salad yesterday in his page and I was inspired to have a Caprese Salad for lunch too. I had some avocado I do not want to go to waste and I added some to my salad. That’s it… that’s how this dish came to be.

Photo Courtesy of Chef Suvir Saran

Today, I shared my pic in Facebook, emulating Suvir’s move and there are so many Likes and compliments that I was urged to share here with you all. People want to learn to make this salad… so, here’s the non-recipe:



Romaine Lettuce – 3 leaves, cut thinly into strips
About 10 GrapeTomatoes, halved
3 slices of Fresh Mozzarella – ripped into smaller pieces
2 wedges of avocado, cut small
Olive oil
Balsamic Vinegar – the best aged one you can find
Salt and Pepper to taste
  1. Just assemble the veggies in a plate.
  2. Drizzle olive oil, balsamic vinegar over the veggies. Sprinkle with salt and pepper over salad.
  3. Toss to combine as you eat it.

I hope you enjoy it as much as I did. This was fresh, filling yet left me space to eat some mashed potatoes with broccoli. I know the combination sounds weird, but that’s my lunch menu for you.

Thanks Adela for encouraging me to share this… please, now PIN AWAY!!!! 😉

Green Salad with Sherry Vinaigrette

10 Jul

A great feast for me is never complete without a fresh salad.   Maybe I will not feel as guilty to eat all the fried Spanish foods we were having the other night if there is a little greenery on the side.


Little less than ¼ cup of sherry vinegar
1 tsp of Dijon mustard
About ½ cup of extra-virgin olive oil
Salt and Pepper to taste
A bag of salad greens – we used baby romaine lettuce
½ a pear, sliced thin
½ cup of toasted walnuts


  1. Toast walnuts in a skillet over medium heat or in a 350F oven for about 10 minutes, until the nuts start to smell a bit.  Cool off and set aside.
  2. In a medium container mix together the sherry vinegar, mustard, salt, pepper and olive oil.  Whisk well to combine and emulsify.
  3. In a large salad bowl place the lettuces and arrange pear slices and walnuts on top.  Drizzle with about ½ the vinaigrette and toss to combine.  Serve more dressing on the side for whoever wants some more…


Quick Lettuce, Tomato and Corn Salad

19 Feb

I had some leftover Sauteed Corn and Onions but not enough to eat by itself, so I created this quick salad.

I grew up eating canned corn…  I will out my mom and confess that when we were growing up, salad was many times opening up a can of corn or a can of string green beans.  I loved them, but now I know better.  One of my former secret indulgences were white rice with tuna,  ketchup and corn.  Mmmm!!!  My grandpa used to call this – Arroz Pio Pio. 

No need to heat up the corn, just take the chill off from the fridge and it’s good to go.



Romaine Lettuce
left over Sauteed Corn and Onions
Extra-virgin olive oil
the juice of 1/2 a lemon
Garlic salt
  1. Place the lettuce, tomatoes and corn in a salad bowl.
  2. Drizzle olive oil, lemon juice and garlic salt.
  3. Toss together and serve.
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