Ensalada Mixta Mixed Spanish Salad

This salad usually includes a mix of ingredients
that Americans may find surprising, such as olives,
tuna and white asparagus, as well as
tomatoes and onions. Easy to prepare,
it is as tasty as it is attractive.

Ingredients:
1 head Iceburg or Romaine lettuce
2 tomatoes, cut into 8 pieces
1 cucumbers, peeled and sliced
1/2 cup green olives, stuffed with anchovies
1 can (approximately 15 oz) white asparagus
1 red or yellow pepper, sliced in long thin strips
1/4-1/2 yellow or red onion, sliced thin
1 carrot, grated
1 6 oz can tuna, drained
2 hard boiled eggs, peeled and cut into quarters
red wine or sherry vinegar
extra virgin Spanish olive oil
salt to taste
Optional:
1 15 oz can baby corn, drained
1 15 oz can artichoke hearts, drained

Directions:
Hard boil the eggs.
Allow to cool in cold water.
Then, peel and cut into quarters,
or slice in thick slices.
Cut the lettuce head in half.
Rinse the lettuce under cold water
and allow to drain.
While lettuce is draining,
cut the tomatoes.
Peel and slice cucumbers
and slice the red peppers.
Grate the carrot.
Open the cans of the other
ingredients and drain each one.
Break up the lettuce into small pieces.
Make a bed of lettuce on a large platter.
On top of the bed, place the tomatoes,
cucumbers, onions, peppers and carrots.
Then spread out the tuna around
the bed of lettuce, breaking it up
into small chunks with a fork first.
Place the egg slices, asparagus,
olives and baby corn ears
and artichoke hearts on top.
Dress with oil and vinegar
and sprinkle with salt to taste.