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Submitted by:

Nidia Barrera



Country of Origin:


Cook time:

45 minutes




1 cup Italian dressing
1/4 cup dijon mustard
2 tablespoons capers
1 tablespoon grated fresh ginger root
1/2 cup chopped fresh parsley
2 medium carrots, peeled, cooked, and cut into 3-inch chunks
2 medium potatoes—peeled, cooked, and cut into thin wedges
1/4 pound fresh green beans, cooked
1 cup cauliflower florets, cooked
1 pound lettuce leaves
1 broiler-fryer chicken (3 pounds), cooked, deboned, and meat sliced
1 pound boneless pork loin, cooked, and cut into thin slices
1 8-ounce package bologna, cut in half
1 6-ounce package honey ham, cut in half
1 6-ounce package salami, cut in half
1 8-ounce package cooked or smoked sausage, cut in slices
1 pound roasted or cooked beets, sliced


1. Place dressing, mustard, capers, and ginger root in blender; cover and blend well.
2. Pour dressing mixture into large resealable plastic bag.
3. Add parsley, carrots, potatoes, beans, and cauliflower to bag and seal bag. Turn bag over several times to evenly coat the vegetables with the dressing mixture.
4. Refrigerate sealed bag for several hours or overnight to marinate.
5. Cover large serving platter with lettuce just before serving. Top lettuce with meats.
6. Drain vegetables, reserving the marinade. Spoon marinated vegetables over meat.
7. Top with vegetables the beets, and drizzle entire plate with the reserved marinade.

What makes this recipe special?

Fiambre is a traditional Guatemalan dish that is prepared and eaten yearly to celebrate All Saints Day. It is a salad, served chilled, and may be made up of over 50 ingredients.
Fiambre started out from the tradition in Guatemala for All Saints Day. As all different families brought food to the celebrations, they became mixed, eventually mixing them together to this all-encompassing salad. Ingredients usually include numerous sausages and cold cuts, pickled baby corn and onion, beets, pacaya flower, different cheeses, olives, chicken, and sometimes even Brussels sprouts. This dish varies from family to family, with recipes traditionally passed on to younger generations. Because of this, it is customary on All Saints Day to share your fiambre with other families and relatives. All Saints Day is on November 1st, which is my birthday; thus, I celebrate with this great delicious dish.