Tuesday, December 2, 2008

Arrugula Romaine salad

The farmers market has shrunk for the winter but there's still summer produce available, especially from the vendors south of San Jose.

Four chives of green onions (green portion only) cut small. Put into a small bowl. Pour three tablespoons vinegar over and add 1/4 tablespoon mustard. Mix

Two cups arrugula
Two cups chopped romaine
Four carrots cut small
Two tomatoes cuts in half inch cubes
One red pepper cut small
Salt and pepper to taste.
Two tablespoons olive oil.

Mix with chive-vinegar-mix.

Top with one apple cut small, one jicama cut small, and (optional) one cup brown rice.
Shred feta cheese to cover before serving.

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