Wednesday, May 26, 2010

A nice bright salad

Why are things that taste good so labor intensive? Not everything of course, but this certainly qualifies. My mom found the recipe and we made it twice while I was in WI visiting. I made it today to go with a Mexican-inspired dinner.

Fiesta Salad

1 (1 1/2 pound) jicama, peeled
1 medium zucchini
1 red apple, cored, quartered
2 green onions cut into 2 inch pieces
6 sprigs fresh parsley
1 (1/2 ounce) package fresh cilantro
1/2 cup lemon juice
1/2 teaspoon dry mustard
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup vegetable oil
1/4 c (2 ounce) pine nuts, toasted

Cut jicama, zucchini and apple into 2 X 1/8 inch julienne strips; combine in bowl.

With blender or food processor running, drop onion, parsley and cilantro through feed tube, processing until minced. Turn machine off; add lemon juice, mustard, salt and pepper. With machine running, slowly add oil through feed tube, processing until thick. Pour dressing over salad; toss to combine. Refrigerate, covered, 1 to 2 hours.

To serve: Drain excess dressing; sprinkle with pine nuts.

Makes about 8 cups.

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