I was never much of a salad person prior to turning 25, I’ve written before that I would prefer to live on carbs alone. I’ve since learned that salads don’t just have to be lettuce and Italian dressing. I now bring a salad to work at least twice a week. I’ve become somewhat of a salad snob, don’t even get me started on iceberg lettuce! Iceberg lettuce is the worst thing on Earth, it’s a total waste of energy and anything you try to serve with it. I much prefer some nice green romaine or a spring mix.
This salad is perfect for me, it has a base of romaine and a lot of activities, and a nice flavorful vinaigrette. Dana deserves all the credit, because I stole the recipe from her, but I beat her to blogging it.
Here’s what you need: If it’s in season, grilled corn on the cob beats canned corn any day.
All there really is to do for this is cut up the ingredients and make the dressing. I’d start by making the dressing so the flavors can get to know each other for a while. I’ve written this before, but I’ll write it again, the cilantro will make you less angry if you cut it with Herb Scissors
(In hind sight, I would used more oil and vinegar than is pictured here, follow what I wrote in the directions)
While the vinaigrette is hanging out getting to know itself, cut up your salad ingredients. I halved the cherry tomatoes, but you can do whatever you prefer. This salad happens to be the first time I ever encountered a jicama, and it was life changing! Jicama are tricky little vegetables, they look like a potato but are sort of sweet and have the consistency of an apple. The first time I tried to cut a jicama I think I tried to peel it first, this doesn’t really get all the skin off and leaves some dirt-y flavor behind, so now I use a knife to cut thin slices off each side. Then just slice of 1/2 inch slices and chop those to your preferred size.
Toss all the salad activities together, drizzle on some vinaigrette, toss, and top with feta.
If you don’t put dressing on all of the salad, you can bring it for lunch the next day too!
- Romaine (the amount of 1 bag)
- 1 jicama
- Cherry tomatoes
- ½ can whole kernel corn
- ½ green pepper
- ~3 green onions
- 1 avocado
- cilantro
- feta cheese crumbled
- Vinaigrette:
- ½ cup chopped cilantro
- ½ cup olive oil
- 1T lime juice
- 1 clove garlic, minced
- ½ t Mexican oregano
- ¼ cup redwine vinegar
- salt and pepper
- Combine all vinaigrette ingredients and mix together using a immersion blender
- Chop all salad ingredients (except feta) and toss with the romaine
- Drizzle with the vinaigrette, toss again
- Top with feta cheese and enjoy!
[…] posted a similar salad almost two years ago – the Southwest Salad with Lime Vinaigrette – the biggest difference is the dressing since mine has jalapeno in it, and hers gets some acid […]