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Prep Time: Cook Time: Total Time:
Pear, Jicama and Snow Pea Salad
Dressing:
1/4 cup balsamic vinegar
1 teaspoon Dijon mustard
1 garlic clove, minced
2 green onions, chopped, include tops
2 tablespoons chopped fresh basil
1/4 cup vegetable oil
1/4 cup olive oil
ground black pepper
Prepare early on the day of serving. Combine vinegar, mustard, garlic, green onions and basil in food processor or blender, process until fairly smooth. Slowly add oils, process until emulsified. Add pepper. It's best to make this in a food processor or blender, but it can be thoroughly whisked by hand; shake well before serving.
Salad:
1 2 ounce package sliced almonds
2 cups fresh snow peas
1 10 ounce bag fresh spinach
1 cup jicama, cut into 1/4 by 2 inch strips
2 ripe pears, peeled and thinly sliced
1 1/2 teaspoons fresh lemon juice
Dressing
Place almonds in an ovenproof pie plate and roast at 350 degrees 5 minutes or until golden brown. Watch carefully because they burn easily. String snow peas. Blanch in boiling salted water 30 seconds. Immediately remove from boiling water and plunge into ice water until completely cool. Drain and pat dry. Cut into 1/4 inch strips.
Wash spinach and tear off stems. Dry with a clean towel. Tear into bite-size pieces. Place spinach in large salad bowl. Top in this order: jícama, snow peas, pears and lemon juice. Sprinkle with almonds. Pass dressing to serve.
Serves 6 to 8.
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Pear, Jicama and Snow Pea Salad
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Category: Recipes
Prep Time: Cook Time: Total Time:
Pear, Jicama and Snow Pea Salad
Dressing:
1/4 cup balsamic vinegar
1 teaspoon Dijon mustard
1 garlic clove, minced
2 green onions, chopped, include tops
2 tablespoons chopped fresh basil
1/4 cup vegetable oil
1/4 cup olive oil
ground black pepper
Prepare early on the day of serving. Combine vinegar, mustard, garlic, green onions and basil in food processor or blender, process until fairly smooth. Slowly add oils, process until emulsified. Add pepper. It's best to make this in a food processor or blender, but it can be thoroughly whisked by hand; shake well before serving.
Salad:
1 2 ounce package sliced almonds
2 cups fresh snow peas
1 10 ounce bag fresh spinach
1 cup jicama, cut into 1/4 by 2 inch strips
2 ripe pears, peeled and thinly sliced
1 1/2 teaspoons fresh lemon juice
Dressing
Place almonds in an ovenproof pie plate and roast at 350 degrees 5 minutes or until golden brown. Watch carefully because they burn easily. String snow peas. Blanch in boiling salted water 30 seconds. Immediately remove from boiling water and plunge into ice water until completely cool. Drain and pat dry. Cut into 1/4 inch strips.
Wash spinach and tear off stems. Dry with a clean towel. Tear into bite-size pieces. Place spinach in large salad bowl. Top in this order: jícama, snow peas, pears and lemon juice. Sprinkle with almonds. Pass dressing to serve.
Serves 6 to 8.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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