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guatamalan hostage salad

(2 ratings)
Catherine5414 avatar
Recipe by
Catherine Thompson Floyd
@Catherine5414
Burlington, MI

I was at a retirement party where my good friend Angie made this Salad. I thought it was devine! So I asked for the recipe. Angie told me that this salad is given to hostages in Guatamala...and that is why it is named such. I just love it. It is something "a little bit different". I served it today at a Church dinner and someone that had to eat Gluten Free took the recipe to make later.

(2 ratings)
yield 4 -6
prep time 30 Min

Ingredients For guatamalan hostage salad

  • 1
    large head of romaine lettuce or endive, chopped
  • 2-3 c
    cooked rice
  • 1 c
    celery, chopped
  • 1 c
    corn, canned or fresh cooked
  • 3-4
    plum tomatoes, chopped
  • 1
    diced pepper, red, yellow or orange
  • 3-4
    onions, green, chopped, with green stems
  • 1 c
    olives, black, sliced
  • 3
    eggs, boiled hard
  • dressing:
  • 1/2 c
    olive oil
  • 1/2 c
    white wine vinegar
  • 1 tsp
    herbs de province
  • 1 tsp
    sugar or to taste
  • salt and pepper to taste

How To Make guatamalan hostage salad

  • 1
    Add all the salad ingredients in a big bowl and chill until ready to serve.
  • 2
    Whip together in a blender the dressing ingredients until emulsified. When ready to serve salad, pour on dressing to taste, toss and eat.
  • 3
    Adjust the ingredients to your liking. Perhaps you like more eggs, less olives, less amount of salad dressing. This is a great salad to make when you have leftovers of rice and vegetables.
  • 4
    I put 30 minutes to make to account for making rice, boiling eggs, chopping vegetables. It may take much less time. I have used the 90 second packaged plain rice and it works great.
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