fiesta-salad-bowl

Fiesta Salad with Cumin Vinaigrette


Crisp. Colorful. Citrus. The Fiesta Salad with Cumin Vinaigrette is apropos for a Cinco de Mayo celebration…or any celebration for that matter {your pet turtle won a marathon, perhaps}. Why limit it’s potential?


THE RECIPE {VERBATIM}
  • 2 quarts salad greens in bite size pieces (endive, romaine lettuce, spinach)
  • 1 ½ cups jicama, cut in julienne strips (if unable to get, substitute water chestnuts)
  • 1 medium red onion (sliced thin)
  • 1 grapefruit
  • 2 oranges
  • ½ pound cherry tomatoes (halved)
  • 1 large avocado

Mix greens and jicama in large salad bowl. Arrange onion rings on top. Peel and remove all white segments from orange and grapefruit. Cut out sections and arrange on top of onions with the tomatoes. Cover. Chill 1 to 2 hours. Make dressing.

Dressing: in blender put:
  • 3 tablespoons cider vinegar
  • 2 tablespoons lime juice
  • 6 tablespoons salad or olive oil
  • 1 clove garlic
  • 1 teaspoon cracked black pepper
  • ½ teaspoon salt
  • ½ teaspoon cumin
  • ¼ crushed red pepper

Cover and whirl till well blended. Refrigerate 1 to 2 hours. To serve, peel and pit avocado, slice and arrange on salad. Shake dressing well and pour over salad greens; mix gently. Serves 8


CREATIVE LICENSE
  • Chopped fresh cilantro and added it to the salad greens.
  • Only needed half {or so} of the prepared dressing. That means more for another salad {hooray}!
  • Did not follow the chilling times stated in the recipe. Still scrumptious.

THIS RECIPE IS A MEMBER OF THE ADEN COLLECTION OF VINTAGE RECIPES.

aden-collection-mini

 

 

Leave a Reply

Your email address will not be published. Required fields are marked *