Salad A La Valenciana
A vibrant and refreshing Filipino-inspired salad featuring citrus, crisp greens, and savory pimentos, perfect for light meals or entertaining with bold flavors.
Ingredients
Instructions
- Rub the bread with the cut garlic clove.
- Break the bread into pieces and add to the salad bowl.
- Wash and break the crisp salad greens into bite-size pieces with your fingers.
- Combine the bread, greens, orange sections, pimentos, onion, olives, and olive oil in the salad bowl.
- Toss thoroughly to mix all ingredients.
- Sprinkle salt and ground pepper over the salad.
- Add the red wine vinegar.
- Toss again to evenly distribute the dressing.
- Serve at once.
Tips & Substitutions
For added flavor, consider using sourdough bread instead of French bread. If you want a bit of spice, add a pinch of red pepper flakes to the dressing. You can substitute mixed greens for romaine and Boston lettuce if desired. To enhance the orange flavor, try using blood oranges when in season. This salad is also delicious with a splash of balsamic vinegar instead of red wine vinegar.
Serving Suggestions
Serve this vibrant salad as a refreshing starter or alongside grilled meats for a light meal. It pairs beautifully with Vegan recipes that highlight citrus flavors, such as Mandarin-Berry Compote. For an added crunch, consider serving with toasted nuts or seeds on top. This dish can also be a delightful side at summer gatherings or picnics.
Storage & Reheating
Store any leftover salad in an airtight container in the refrigerator for up to 1 day. The bread may become soggy, so it's best to keep it separate if possible. If you want to reheat any components, do so gently in a pan over low heat, but serve the salad cold for the best texture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Salad A La Valenciana contains roughly 463 calories, with 8g protein, 65g carbohydrates, and 21g fat. It is an excellent source of vitamin C (108% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 821mg per serving (36% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this salad ahead of time?
While you can prepare the ingredients in advance, it's best to assemble the salad just before serving to maintain the crispness of the greens and bread. If you must prepare it early, keep the dressing separate until you're ready to serve to prevent sogginess.
What can I substitute for olives in this recipe?
If you're not a fan of olives, you can omit them altogether or substitute with capers for a similar briny flavor. Alternatively, diced cucumbers or artichoke hearts can add a nice texture and flavor to the salad without the olive taste.
Is it possible to make this salad gluten-free?
Yes, you can easily make this salad gluten-free by using gluten-free bread instead of French bread. Ensure that all other ingredients, like olive oil and pimentos, are gluten-free as well. This way, you can enjoy a delicious salad without compromising dietary restrictions.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).