Does anyone have a recipe for a good, refreshing, summer salad?
Jicama & Orange Salad 1.5 pound Jicama 3 cups Mandarin Orange slices 1/4 teaspoon salt 1 Dash chili powder 3 tablespoons chopped fresh cilantro Peel and slice jicama; cut each slice into 2-inch strips Combine the jicama strips, salt, and chili powder in a bowl. Fold in orange slices and gently toss. Sprinkle with cilantro Cover; chill a minimum of one hour, but overnight is better If you do not like cilantro, you can put in fresh basil. Basil gives this salad a completely different taste, but it is still good. Add as much chili powder as you like. I definitely use more than a pinch, so you have to experiment. Jicama Salad 1 large jicama, peeled & shredded or cut into matchsticks 2 large carrots peeled & shredded or cut into matchsticks I red pepper cut into matchsticks ½ cup shredded radishes 1 cucumber peeled, seeded and cut into matchsticks Juice from three limes 1 tablespoon lime zest 2 tablespoons apple cider vinegar 2 tablespoons chili powder 2 tablespoons of honey ½ cup canola oi
The best, most refreshing summer salads come straight from the garden. Some or all of the ingredients can be found at a farmers’ market or in the grocery store, if you do not have them all on hand.
The base of a summer vegetable salad is often the leafy greens. You can use one or more types of these. Here is a simple salad to create:
Ingredients:
Leafy greens: Romaine lettuce, baby spinach and cabbage
Carrots
Sugar snap peas
Tomatoes
Cucumber
Herbs: Parsley and chives
Shredded cheese
Dressing, if desired
- Wash and pat dry all of the vegetables, and the herbs if they are fresh. Place into a bowl.
- Shred the cabbage and the carrots, and add them to the bowl.
- Break the lettuce into bite size pieces and place them into the bowl as well.
- Chop the tomatoes and cucumber. Place these and the pea pods into the bowl and toss all of the ingredients together.
- Top the salad with shredded cheese and some sort of dressing, if desired.
- Add chopped herbs and toss again. Place the flowers from the chives sporadically over the salad, as they are also edible.
