Crisp Vegetable Salad

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Crisp Vegetable Salad With Honeyed Jalapeno

Cilantro Vinaigrette

 

2 large peeled cucumbers

2 bunch radishes

1 large peeled jicama

2 avocados

1 cup Honeyed Jalapeno Cilantro Vinaigrette

( recipe follows )

 

Slice cucumbers and radishes into thin rounds.

Cut the jicama into matchsticks.

Arrange the cucumber rounds in a circle around

the outer rim of the serving plate.

Arrange the radishes in a circle inside the cucumbers.

Mound jicama matchsticks into the plates center.

Keep chilled.

Peel and cube avocado immediately before serving. and

arrange on top of jicama.

 

Dress with vinaigrette.

 

Makes 8 servings

 

Dressing

 

In a food processor or blender,

combine 4 cloves minced garlic,

2 1/2 cups cilantro leaves,

1/2 cup cider,

1/2 cup honey,

1 seeded jalapeno

1 1/2 teaspoons salt

Freshly ground black pepper to taste.

 

Gradually add 1 cup olive oil,

blend until smooth and chill.

Makes about 1 3/4 cups.

 

Per serving;

Cal 314 ( 64% fat), fat 24 g ( 3 g sat ), fiber 11 g,

No Chol; Sodium 268 mg Carb 27 g calcium 42 mg

 

Source; The Passionate Vegetarian

 

 

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