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Salpicon [Meat Salad]

from Cuba.

To peel pepper use the blackening method.





List of Ingredients



• 1 1/2 cups cold roast beef
  
• 1 1/2 cups cold roast chicken, chopped
  
• 3 cups boiled potatoes
  
• 1 large green bell pepper, peeled, seeded and chopped
  
• 1 cup chopped lettuce
  
• 1/4 cup fine chopped onion
  
• 1 tbs capers
  
• 1/2 cup sliced piminento stuffed green olives
  
• 2 piminentos chopped
  
• Dressing:
  
• 1 cup olive oil
  
• 1/3 cup white vinegar
  
• salt [to taste]
  
• fresh ground pepper [to taste]
  
• Lettuce leaves or watercress for garnish
  






Instructions



1. In salad bowl combine all the ingredients. Mix together the oil, vinegar, salt and pepper whisking to blend well. Pour over the salad, toss lightly.
   
2. Garnish with the lettuce leaves or the watercress. Serves 6.
   
3. Note Roast veal or pork could be used in place of the chicken and beef. Haven't tried it but might work well with turkey for the holiday leftover crunch.