Global Vegetarian -- Caribbean Heat Salad

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* Exported from MasterCook *

 

Caribbean Heat Salad

 

Recipe By :The Global Vegetarian, Jay Solomon

Serving Size : 2 Preparation Time :0:00

Categories : The Global Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 tablespoons canola oil

2 tablespoons red wine vinegar

1 teaspoon Dijon mustard

1 whole Scotch bonnet pepper

---punctured with a fork

4 whole cloves

8 large Romaine lettuce leaves -- (to 10)

---torn into bite-size pieces

6 button mushrooms -- sliced

---to 8

1/2 small peeled cucumber -- sliced

2 scallions -- chopped

---to 3

4 cherry tomatoes -- halved

---to 6

salt & pepper to taste

 

In a large skillet, heat the oil, vinegar, and mustard. Add the Scotch bonnet

pepper and cloves and cook for about 4 minutes over medium heat, stirring

occasionally. Remove the cloves and add the greens, mushrooms, cucumber, and

scallions, and cover the pan. Cook for 3 to 5 minutes more, stirring

occasionally, until the greens are wilted. Add the tomatoes and cook for 1

minute more.

 

Transfer the salad to serving plates. Remove the Scotch bonnet, cut into

strips, discard seeds, and serve to those who savor hot food. Season the wilted

greens with salt & pepper to taste.

 

Makes 2 to 3 servings.

 

 

 

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Per serving: 259 Calories (kcal); 21g Total Fat; (68% calories from fat); 5g

Protein; 16g Carbohydrate; 0mg Cholesterol; 50mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 4 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0