Salads – On the Shorter side

Jicama Mango Slaw

1 large jicama, peeled and cut into matchsticks
1 small red bell pepper, cut into matchsticks
1 large firm mango, peeled and cut into matchsticks
½ medium red onion, thinly sliced

Dressing:

½ cup chopped cilantro leaves
¼ cup honey
2 medium limes, juiced
1 teaspoon salt
⅛ teaspoon cayenne pepper, or more to taste

Mix all together.

https://www.allrecipes.com/recipe/233495/jicama-mango-salad-with-cilantro-and-lime

Quinoa Tabbouleh

1cup quinoa, rinsed well

1/2 teaspoon kosher salt plus more

2tablespoons fresh lemon juice

1garlic clove, minced

1/2 cup extra-virgin olive oilFreshly ground black pepper

1large English hothouse cucumber or 2 Persian cucumbers, cut into 1/4-inch pieces

1pint cherry tomatoes, halved

2/3 cup chopped flat-leaf parsley

1/2 cup chopped fresh mint

2scallions, thinly sliced

Preparation

Step 1

Bring quinoa, 1/2 tsp. salt, and 1 1/4 cups water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.

Step 2

Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.

Step 3

Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa; toss to coat. Season to taste with salt and pepper. Drizzle remaining dressing over.

From:https://www.bonappetit.com/recipe/quinoa-tabbouleh

Cobb Salad

Ingredients

For the Dressing:

3 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1 teaspoon Dijon Mustard
1 teaspoon Worcestershire sauce
1 small clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

For the salad:

Nonstick cooking spray
1/4 pound sliced Black Forest or other smoked ham
2 hard-boiled eggs
6 cups romaine lettuce (about 6 ounces) coarsely chopped
2 cups watercress, thick stems removed
2 medium tomatoes, seeded and diced (about 2 cups)
1/2 avocado, diced (about 3/4 cup)
1 cup cooked diced chicken breast 1 (6-ounce) breast
1/2 cup crumbled Roquefort or Blue cheese (about 2 ounces)

Directions

Watch how to make this recipe.

In a small bowl, whisk together all of the dressing ingredients and set aside.

Slice the ham into 1/2-inch strips. Spray a nonstick skillet with cooking spray and preheat over a medium-high heat. Add the ham to the skillet and cook over stirring frequently, until the ham is warmed through and crisped, 3 to 5 minutes. Remove from the heat and set aside.

Remove and discard the yolk from 1 of the hard boiled eggs. Chop the remaining egg white and whole egg and set aside.

In a large bowl toss the romaine and watercress with 2/3 of the dressing. Put the dressed greens onto a large serving dish. Place the tomatoes on top forming a row down the middle. In strips on either side of the tomatoes place the avocado, chicken, cheese, diced egg, and the crisped ham on top of the greens. Drizzle with the remaining dressing and serve.

From: www.foodnetwork.com/recipes/cobb-salad-recipe0-1953074