INDIAN SUMMER SALAD

INDIAN SUMMER SALAD image

Categories Fruit Leafy Green No-Cook Quick & Easy

Yield 4

Number Of Ingredients 19

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Ingredients

Serves 4.
Hearts of Romaine, chopped to 1"
Mache, stems taken off.
Jicama, cut into matchsticks.
One seeded pomegranate.
3 perfectly ripe avocados, diced.
One Papaya and One Mango, diced.
a few sprigs of mint and coriander, finely chopped.
one quarter vidalia onion, diced fine.
1/2 cup golden raisins
1/4 cup sunflower seeds
1/4 cup toasted hazelnuts, chopped fine.
1/4 cup pistachios
Quick Chipotle Vinegarette dressing:
1 part Goya Salsa Taquera
1 part Extra Virgin olive oil
1/2 part Balsamic vinegar
Sea salt and Fresh Ground White Pepper to taste
If possible, make the Salsa Taquera fresh by blending tomatillos, arbol peppers, chipotle peppers, onion, garlic, salt,a dash of red wine vinegar and a squeeze of lemon.

Steps:

Combine ingredients for salad. Combine ingredients for dressing, shaking well. Dress the salad as close to serving time as possible. SERVING OPTIONS: with grilled chicken, with scallops and shrimp, with char grilled steak or with house made black bean burger grilled and then cut and flash pan fried with some plantains and sugar. In October, I prepare this and present it around butternut squash centered with black beans and topped with diced onion. A huge party hit!

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