Cuban Tossed Salad Recipe

Name: Cuban Tossed Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ripe tomatoes; 1 white onion; 1 head iceberg lettuce; 6 -8 radishes, sliced thin; ½ cup olive oil; ¼ cup white vinegar; ¼ cup fresh lemon juice; 4 garlic cloves, mashed; 1 teaspoon salt; ¼ teaspoon ground pepper

Servings: persons

2 ripe tomatoes
1 white onion
1 head iceberg lettuce
6 -8 radishes, sliced thin
½ cup olive oil
¼ cup white vinegar
¼ cup fresh lemon juice
4 garlic cloves, mashed
1 teaspoon salt
¼ teaspoon ground pepper

1
Cut the tomatoes in wedges, cut the onion in thin slices.
2
Break up the lettuce by hand.
3
Toss all ingredients together with the radishes.
4
Place all the vegetables in the refrigerator to chill.
5
Use a mortar and pestle to mash the garlic with the salt and pepper.
6
In a small bowl, add the olive oil, vinegar and lemon juice to the crushed garlic.
7
Whisk together thoroughly.
8
You can also use a blender to emulsify the oil and liquids.
9
Just before serving: Gradually add the dressing, a little at a time, while you toss the salad with a couple of large salad forks.
10
Add just enough dressing to cover the salad -- more or less to your own taste.

470

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 ripe tomatoes, 1 white onion, 1 head iceberg lettuce, 6 -8 radishes, sliced thin, and more.

Yes, Cuban Tossed Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cuban Tossed Salad

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