Recipe courtesy of Michelle Bernstein

Ensalada Criolla

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  • Total: 20 min
  • Prep: 20 min
  • Yield: 6 to 8 servings
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1 Spanish onion, sliced very thin

1 tomato, cut into eighths

2 red bell pepper, sliced thinly

2 carrots, peeled, grated finely

1 head iceberg or romaine lettuce, chopped

3 hard boiled eggs

1/2 cup olive oil

1/4 cup red wine vinegar

Salt and freshly ground black pepper, to taste


  1. Arrange everything on a large platter. Toss with oil, vinegar, and season with salt and pepper.