CHOPPED SALAD WITH CUMIN-HONEY VINAIGRETTE

CHOPPED SALAD WITH CUMIN-HONEY VINAIGRETTE image

Yield 6 to 8 servings

Number Of Ingredients 18

1 large red onion, diced
2 large avocados, peeled, pitted and diced
1 large red bell pepper, seeded and diced
1 English cucumber, trimmed, peeled and diced
6 medium radishes, trimmed and diced
1 cup pitted black olives, diced
Cumin-Honey Vinaigrette:
(makes 1-1/2 cups)
4 tablespoons plus 2 teaspoons fresh lemon juice
1-1/2 tablespoons honey
1-1/2 tablespoons chopped fresh parsley
1-1/2 tablespoons chopped fresh cilantro
1-1/2 tablespoons ground cumin
1 tablespoon seeded minced jalapeno peppers
1 cup extra virgin olive oil
Salt and freshly ground pepper to taste
1 large head iceberg lettuce, diced
1 (5 ounce) bag mixed baby spring salad greens

Steps:

In a large bowl, combine onion, avocados, bell pepper, cucumber, radishes, and black olives. In a blender, combine lemon juice, honey, parsley, cilantro, ground cumin, jalapeno peppers. Start the motor and gradually add the olive oil through the feed hole in the cap. Taste and season with salt and pepper. Add 3/4 cup of the vinaigrette to the diced vegetables and mix well. Set aside at room temperature to marinate for 15 minutes. Place diced iceberg lettuce and the aby spring salad greens in a large bowl and toss with 1/4 cup of the vinaigrette. Transfer half of the dressed greens to a large salad bowl, top with half of the marinated vegetables, the remaining greens and the remaining vegetables. Serve, passing remaining vinaigrette separately.