Guatemalan Fiambre Salad

Fiambre is a Guatemalan salad traditionally served for the Day of the Dead. Its richness and variety of colors and flavors are meant to be a celebration of life. It’s usually made with different types of cheese and cold cuts, so it’s a perfect recipe to try the wide array of Tropical products in combination with lettuce, corn, tomatoes, olives, raw and roasted veggies, radishes and boiled eggs. The versatility of this salad allows you to use, add, or replace the ingredients to make it your own. This Fiambre Salad is easy to prepare; just assemble all the ingredients on a plate, and enjoy as an appetizer for any party, any time of the year.

Ingredients

• 2 beets, peeled & sliced
• ½ cup canned corn, drained
• 1 cup grape tomatoes
• Pickled cornichons (as many as you want)
• 6 radishes, sliced
• 2 carrots, shredded
• ¼ red bell pepper, sliced or diced
• ½ black olives
• 3-4 cups romaine lettuce
• 1-2 hard boiled eggs, sliced

Tropical Meats:

• Cooked Ham slices
• Salami Superior, cubed

Tropical Cheeses:

• Queso Fresco Guatemalteco, crumbled
• Queso Cuajada Fresca Centroamericana, sliced
• Extra Cheddar Sharp, sliced

Dressing:

• 2 tablespoons olive oil
• 2 tablespoons cider vinegar
• ½ tablespoon Dijon mustard
• Salt & pepper

Preparation

1. To make the dressing, mix olive oil, cider vinegar, mustard, salt and pepper to taste.
2. On a big plate, make a bed of lettuce, then add beets, chickpeas, tomatoes, corn, red peppers and drizzle with dressing.
3. Sprinkle crumbled Queso Fresco Guatemalteco, and add slices of Cuajada Fresca Centroamericana cheese.
4. Add cubes of Salami Superior, thin slices of Extra Sharp Cheddar, and rolls of Cooked Ham.
5. Top with slices of hard-boiled eggs, cornichons, olives and radishes. Drizzle with more dressing.

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