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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Desert Green Salad Recipe

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This recipe for Desert Green Salad is from Grandmother Sullivan's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 o. or 1/2 c. sliced jicama
8 c. torn greens
3 oranges or canned mandarin oranges, drained
1 avocado, peeled and chopped
1 sm. red onion, thinly sliced
1 (2 1/2 oz.) sliced black olives
1/2 tsp. shredded lemon peel
1 T. lemon juice
1 tsp. sugar
1/4 c. salad oil
Directions:
Directions:
Mix jicama, greens, oranges, avocado, onion, and olives. Make dressing of oil, juices, sugsr and lemom peel. Pour over salad.

You may substitute grapefruit for the oranges.

Jicama can be found in all major stores.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 min.
Personal Notes:
Personal Notes:
This is one of my favorite salads for summer compapny. We served it many, many times down in Southern Cal for years and at home even now.

 

 

 

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