Saturday, December 15, 2012

Mexican Honey Salad

One of the many wonderful salads served at the League Christmas Meeting on Dec. 3 was this beautiful salad prepared by Linda Fritsch. She modified this recipe from The Arizona Republic originally posted from Jennifer Russo. Also try Tastes & Treasures cookbook Green Salad with Shrimp on page 174 but modify the dressing. I think it is too heavy.

Mexican Chopped Salad with Honey-Lime
Ingredients For Salad:

1 ½ pounds medium to large cooked and peeled shrimp, whole or cut in bite size chunks
2 ½ cups romaine lettuce, finely chopped
1 can black beans, rinsed and well drained
¾ cup tomato, chopped and seeded
¾ cup jicama, peeled and chopped
¾ cup fresh corn kernels, uncooked, or frozen or canned
¾ cup radishes, thinly sliced
1 ripe avocado, diced
1 red bell pepper, chopped
½ cup goat cheese, crumbled
Ingredients For Dressing:
¼ cup fresh lime juice
¼ cup olive oil
2 tablespoons honey
2 tablespoons fresh cilantro, finely chopped
1 garlic clove, peeled and minced
1 teaspoon jalapeno pepper, minced
Salt and pepper to taste
Line up salad ingredients in individual rows on a large serving plate or toss together in a large bowl.  In a jar with a tight lid, mix dressing ingredients.  Pour dressing over mixture and toss again.  Season with salt and pepper to taste.  Serve immediately.  Makes 4 generous entrĂ©e size servings.