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Valencian Salad

Enjoy with vegetable paella and Mediterranean flatbread.

Serves 4 – 6


  • 3 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon lemon juice
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • ¼ sweet onion, cut into ¼-inch pieces
  • 1 head Romaine lettuce
  • ½ can of corn, drained and rinsed
  • 1 tomato, sliced


  1. In a small bowl, whisk together the olive oil, balsamic vinegar, lemon juice, salt, and black pepper. Add the diced onion to the dressing and set aside.
  2. Gently tear the lettuce into 2-inch pieces. Put the lettuce, corn, and sliced tomatoes into a serving bowl. Just before serving, pour the dressing over the salad and toss until the salad is evenly coated. Serve immediately.

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