Utensil: Saladmaster Machine
Yield: 10 - 12 servings
Ingredients:
1 head romaine lettuce
1 small red onion, quartered and thinly sliced, use cone #2
2 small yellow zucchini, sliced, use cone #4
16 yellow or cherry tomatoes, halved
1 red bell pepper, diced
1 jalapeno pepper, seeded and diced (optional)
4 large red radishes, sliced, use cone #4
1 cup jicama, peeled and sliced, use cone #2 240 mL
1 large avocado, peeled and diced
2 lemon cucumbers, sliced, use cone #5
Lime vinaigrette
½ cup dry jack cheese, grated, use cone #1 120 mL (optional)
1 to 2 tablespoons chives, sliced into small rounds 15 or 30 mL (optional)
Cilantro leaves (optional)
Cut and prepare all vegetables.
Prepare the vinaigrette.
Pour most of the vinaigrette onto the vegetables and gently mix. Line the bowl with romaine lettuce leaves for a lovely presentation. And/or cut lettuce into 1 – 2 inch squares and mix with vegetables. Dress with the remaining vinaigrette.
Grate the cheese (optional) over the top and garnish with the chives and the cilantro (optional).
Serve.
Lime Vinaigrette:
Grated peel and juice of two limes
1 tablespoon sherry vinegar or raspberry vinegar 15 mL
2 to 3 tablespoons cilantro, chopped 30 or 45 mL
¼ teaspoon ground cumin seeds 1.25 mL
1 clove garlic, finely chopped
½ teaspoon salt 2.5 mL
6 tablespoons olive oil 90 mL
Combine the lime peel and juice, vinegar, and herbs and seasons in a bowl, and then whisk in the olive oil.
Nutrition information per serving: 170 calories, 12g carbohydrate, 4g protein, 13g fat, 3g saturated fat, 6mg cholesterol, 162mg sodium, 5g dietary fiber
Tips:
- It’s easy to make this into a meal for one or two. Be creative with the ingredient quantities and use the Saladmaster Machine to slice just a small amount of the ingredients listed above into a bowl. Save the remaining, intact, vegetables in refrigerator for a later date or different recipes. Dress with lime vinaigrette to taste. Store remaining vinaigrette in refrigerator.
- This salad keeps well in refrigerator – up to 4 days.
- A tasty twist – spread hummus on a whole wheat tortilla or pita and fill with leftover salad.