August 3, 2010

mixed vegetable salad

The addition of green olives gave this rather basic vegetable salad a bit of a Spanish touch. I found this recipe in The Book of Spanish Cooking, one of the series of cookbooks we have that I turn to for ideas. All the fresh vegetables, sliced carrots, cubed potatoes and green peas, were blanched, drained well and tossed together in a serving bowl. For the dressing, I simply mixed mayonnaise with the juice or liquid that the green olives were soaking in, a little salt and pepper. Then I poured the dressing over the vegetables and carefully mixed the ingredients with a rubber spatula or spoon. Seal and refrigerate. Top with sliced hard boiled eggs and serve cold sprinkled with torn parsley leaves.

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