Jicama, sunchokes, red kidney beans, watercress, mustard greens, onion, and sweet bell peppers make a fabulous salad with homemade honey mustard dressing. In some aread, sunchokes are sold as Jerusalem artichokes. Allow 1 hour of marination time before serving.
Prep Time: 20 minutes
Ingredients:
- Honey Mustard Dressing:
- 1/2 cup cider vinegar
- 1/2 cup raw honey
- 1/2 cup Dijon-style mustard
- 3 cloves garlic, finely diced
- 1 cup sunflower seed oil
- 3 Tablespoons fresh parsley, minced
- 1-1/2 Tablespoons fresh dill weed, minced
- 1 Tablespoon fresh cilantro, finely chopped
- Salt and pepper to taste
- .
- The Salad:
- 1 (2 pound) jicama, peeled and julienned
- 2 cups unpeeled sunchokes, thinly sliced
- 1-1/2 cups red kidney or cranberry beans, cooked
- 1 large bunch fresh watercress, coarsely chopped
- 1 bunch fresh mustard greens, coarsely chopped
- 1 medium green bell pepper, cored and julienned
- 1 medium yellow pepper, cored and julienned
- 1 medium red bell pepper, cored and julienned
- 6 green onions, coarsely chopped
Preparation:
Make the dressing: Combine vinegar, honey, Dijon mustard, garlic, oil, parsley, dill weed, cilantro, salt, and pepper in a small bowl and whisk together. Add to the vegetables, tossing well.Make the salad: Combine jicama, sunchokes, beans, watercress, mustard greens, bell peppers, and green onions in a large wooden bowl. Toss well with Honey Mustard Dressing and allow to marinate at room temperature for at least an hour. Toss again before serving.
Yield: 6 to 10 servings
Recipe Source: Enduring Harvests: Native American Foods & Festivals for Every Season by E. Barrie Kavasch (Globe Pequot Press)
Reprinted with permission.
