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Title: Jicama-Sunchoke Salad W/ Honey-Mustard Dressi
Categories: Amerind Salad Bean
Yield: 6 Servings
| 1 | Jicama; peeled & julienned | |
| 2 | c | Sunchokes; unpeeled & thinly |
| . sliced | ||
| 1 1/2 | c | Red kidney or cranberry |
| . beans; cooked | ||
| 1 | bn | Fresh watercress; chopped |
| 1 | bn | Freshmustard greens; chopped |
| 1 | md | Green bell pepper; cored & |
| . julienned | ||
| 1 | md | Yellow bell pepper; cored & |
| . julienned | ||
| 1 | md | Red bell pepper; cored & |
| . julienned | ||
| 6 | Green onions; coarsely | |
| . chopped | ||
| HONEY MUSTARD DRESSING | ||
| 1/2 | c | Cider vinegar |
| 1/2 | c | Raw honey |
| 1/2 | c | Dijon-style mustard |
| 3 | cl | Garlic; finely diced |
| 1 | c | Sunflower oil |
| 3 | tb | Fresh parsley; minced |
| 1 1/2 | tb | Fresh dill weed; minced |
| 1 | tb | Fresh cilantro; finely |
| . chopped | ||
| Salt & pepper to taste | ||
Combine all the ingredients in a large wooden bowl. Toss well with the honey mustard dressing and allow to marinate at room temperature for at least one hour.
Makes about 6 to 10 servings.
Honey-Mustard Dressing:
Combine all ingredients in a small bowl and whisk together. Add to the vegetables, tossing well.
Makes about 1 1/2 to 2 cups. "Enduring Harvests: Native American Foods & Festivals for Every Season" by E. Barrie Kavasch The Globe Pequot Press, Old Saybrook, Connecticut ISBN = 1-56440-737-3 Scanned and formatted for you by The WEE Scot -- paul macGregor
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