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Spanish Mixed Green Salad (Ensalada Mixta) *From The Spruce Eats

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Ingredients
  

  • 2 large eggs
  • 1 head lettuce iceberg or romaine
  • 2 to matoes
  • 1 cucumber
  • 1 red or yellow bell pepper
  • 1/4 to 1/2 yellow or red onion
  • 1 carrot
  • 1 6-ounce can tuna
  • 1 15-ounce can white asparagus
  • 1 14-ounce can artichoke hearts​ (packed in water, not oil)
  • 1/2 cup green olives preferably stuffed with anchovies
  • Optional: 1 15-ounce can baby corn (drained)
  • 3 tablespoons extra-virgin Spanish olive oil
  • 1 tablespoon red-wine vinegar or sherry vinegar
  • Salt to taste

Instructions
 

  • Hard boil the eggs. Allow them to cool in cold water. Peel and cut the eggs into quarters or slice into thick slices and set aside.
  • Cut the lettuce head in half. Rinse the lettuce under cold water and allow to drain. While it is draining, prep the vegetables.
  • Quarter the tomatoes (so you have 8 pieces). Peel and slice the cucumber. Remove the stem and seeds from the peppers and slice them into long, thin strips. Thinly slice the onion and grate the carrot.
  • Open the cans of tuna, white asparagus, and artichoke hearts and drain each one well.
  • 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.
  • Spread the tuna around the bed of lettuce, breaking it up into small chunks with a fork.
  • Place the reserved egg slices, asparagus, artichoke hearts, olives, and baby corn ears (if using) on top.
  • Dress with oil and vinegar and sprinkle with salt to taste.
  • Serve cold with crispy artisan bread if you like.