Southwestern raw vegetable salad - rhp
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Jicama; peeled and julienned |
| 2 | eaches | Red bell peppers; seeded and julienned |
| 2 | eaches | Poblano peppers; seeded and julienned |
| 2 | eaches | Fresh green New Mexican |
| 1 | tablespoon | Cumin seeds; toasted and ground in a spice mill or coffee grinder |
| 1 | tablespoon | Cilantro; chopped (fresh coriander) |
| 1 | tablespoon | Red New Mexican chile flakes chiles; seeded & julienned |
| 1 | each | Fresh jalapeno; seeded and chopped |
| 1 | medium | Red onion; thinly sliced |
| 1 | cup | Seedless grapes |
| 1 | tablespoon | Fresh lime juice |
| 1 | teaspoon | Grated lime zest |
| 2 | cloves | Garlic; minced |
| ½ | teaspoon | Salt |
| ¾ | cup | Extra virgin olive oil |
| ½ | cup | Red wine vinegar |
Directions
FOR THE DRESSING
Combine all the salad ingredients in a serving bowl. Combine the dressing ingredients in a small bowl or glass jar. Pour the dressing over the salad, toss, and serve.
Kurt Koessel of Ginger Island, in _Red Hot Peppers_ Jean Andrews, 1993. MacMillan Publishing Co. ISBN 0-02-502251-2 Typos by Jeff Pruett.
Submitted By JEFF PRUETT On 11-15-95