Warmer weather calls for lighter meals, and often salads are my go-to meal. While it’s easy to stay in the routine of making the same salad (or one with minor variations), our tastebuds and bodies can get bored of the constant repetition. Deviate from your typical salad routine by buying just one new ingredient at the grocery store, and it may inspire new creativity in the kitchen. For me, that ingredient was jicama.
> 4 cups mixed greens
> 2 cups cherry tomatoes, sliced in half
> jicama, cut in small slivers
> 1/2 cup toasted slivered almonds
> 1 cup cooked quinoa
> 1/4 cup freshly squeezed juice from oranges
> 1/4 cup orange muscat champagne vinegar
> 3/4 cup olive oil
Tear mixed greens into bite-sized pieces. In a large bowl, combine mixed greens, cherry tomatoes, jicama, almonds and quinoa.
Make orange vinaigrette by whisking together orange juice, vinegar and olive oil. Drizzle lightly over salad and mix with hands to incorporate. Season with salt and pepper.
Makes 4 entree-sized servings.