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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is so good-it's one of my favorite salads. If you try it, I think you will like it too. Ingredients:
2 yukon gold potatoes, sliced and baked |
2 cups greens (collards, mustards, etc.) |
1/4 cup red onion, shaved |
12 stalks asparagus (5 inches long) |
10 whole cherry tomatoes |
1/2 cup jicama, julienne (aka as yam beans or mexican yam) |
5 slices pumpernickel bread, toasted |
salt and pepper |
2 tablespoons roasted garlic herb salad dressing |
1/2 cup pumpernickel crush crouton |
Directions:
1. Bake Yukon slices on lightly oiled baking sheet for 20 minutes at 350°F, and then 2 more minutes under the broiler; sprinkle with salt and pepper.
2. Broil lightly oiled asparagus for 2 minutes; sprinkle with salt and pepper.
3. Cut the pumpernickel into cubes and toast in oven at 350°F for 5 minutes.
4. In medium mixing bowl, combine field greens, red onions, jicama, and croutons; toss with 2 tablespoons of the roasted garlic dressing.
5. Place salad on large serving plate and garnish with cherry tomatoes, bread and potatoes; serve immediately.
6. Salad tastes best when made with ingredients that are room temperature.
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