Jicama Sunchoke Salad with Honey Mustard Dressing

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Jicama Sunchoke Salad with Honey Mustard Dressing

 

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

 

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

 

Dressing: Combine all the ingredients in a small bowl and whisk together. Add to

the vegetables, tossing well.

Salad: Combine all the ingredients 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.

Makes 6 to 10 servings.