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BEVERLY'S SUMMER CRUNCH SALAD Recipe

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This recipe for BEVERLY'S SUMMER CRUNCH SALAD is from Our Family Favorites 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:  
Salad
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
2 cups baby spinach

Dressing
2 Tbsp. lime juice
1 Tbsp. honey or agave nectar
1 tsp. Dijon mustard
1/2 tsp. ground cumin
1/4 cup olive oil
Salt & Pepper
Directions:
Directions:
1. FOR THE SALAD: Toss jicama, corn, bell pepper, tomatoes, pecans, cilantro and spinach in a 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.
Number Of Servings:
Number Of Servings:
4 to 6
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
If making ahead, don't dress until ready to serve.

 

 

 

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