Yield: 10 servings
| Measure | 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 |
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