Thursday, January 3, 2008

Summer Crunch Salad

Different type of salad then we are use to but I liked it. I even got Zachary to try it. If your looking for something new in a salad try this recipe.

From Cook's country September 2007 issue:

1 large jicama , peeled and cut into matchsticks
1 cup frozen corn , thawed
1 red bell pepper , seeded and chopped
1 pint cherry tomatoes , halved
3/4 cup pecans , toasted and chopped
1/4 cup chopped fresh cilantro leaves
2 cups baby spinach

2 tablespoons lime juice
1 tablespoon honey
1 tablespoon Dijon mustard
1/2 teaspoon ground cumin
1/4 cup olive oil
Salt and pepper

1. For the salad: Toss jicama, corn, bell pepper, tomatoes, pecans, cilantro, and spinach in large bowl.
2. For the dressing: Combine lime juice, honey, mustard, and cumin in medium bowl. Gradually whisk in oil. Drizzle dressing over salad and toss to combine. Season with salt and pepper. Serve.

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