Tuesday, April 19, 2011

Perfect Spring Salad: Jicama and Bitter Greens Salad

Jicama and Bitter Greens Salad
Jicama is a member of the morning glory family that hails from Mexico and South America.  It is a good source of potassium and vitamin C, as well as being a tasty crunchy addition to salads! Bitter Greens are a wonderful source of fiber, calcium, iron, magnesium, vitamin A, B-vitamins, and vitamin E.

Makes:  4 to 6 servings.              Prep:  15 minutes.

½ small red onion
¼ teaspoon salt
¼ pound piece of jicama
½ English cucumber
2 medium carrots
½ red bell pepper           
½ yellow bell pepper

1 tablespoon extra virgin olive oil
2½ tablespoons red wine vinegar
3 tablespoons chopped fresh cilantro
Salt and pepper to taste

4 cups tender bitter greens, such watercress, mizuna, dandelion greens, chicory, radicchio or arugula

Thinly slice onion and rub with ¼ teaspoon salt.  Set aside 5 minutes, or until cut surfaces of onion appear wet.  Meanwhile, peel jicama and cut into julienne strips.  Cut cucumber into thin half-moons.  Cut carrots into julienne strips. Cut bell peppers into julienne strips.
In a large bowl, whisk together olive oil, vinegar, and cilantro.  Toss cut vegetables with dressing and season with salt and pepper.  Set aside until serving time.
Tear greens into bite size pieces.  Divide among salad plates.  Mound with cut dressed vegetables.  Serve immediately.

Adapted recipe from Becky Boutch, Bastyr University, Whole Foods Production.

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