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Thursday, June 11, 2015

{Southwest Chop Salad}

Big colorful salads loaded with  various textures and different tasty goodies is my weakness!  Yes, I am being 100% serious, and yes salads are one of my favorite foods.  I know I am odd, but I am ok with that! 

This Southwest Chopped Salad is exactly the salad I go weak in the knees over!  Color, Crunch, texture and a bomb cumin vinaigrette!  My mom used to make this salad all the time in the summer, and was always a favorite of mine!  What is great about this Southwestern Chop Salad is you can use any veggies you have on hand, and even omit the veggies you are not a huge fan of!  It is super versatile!  

This salad makes a great pot luck dish (because it is so pretty) or is great for entertaining!  If you don't plan on eating the entire salad in one sitting I would recommend just dressing individual portions, that way it won' get soggy!  The dressing will keep in the fridge for about 2 weeks!  Have leftover Apple Soy Chicken?  Throw it on top for a little added protein!

Southwest Chop Salad 
Brunch N'Cupcakes - Recipe from Momma Wolfe 
Serves 6-8


6 Cups your favorite salad green
1 Small Bunch Cilantro Chopped (stems removed)
1/2 Small Jicima Cut into Matchstick Pieces 
1 Red Pepper Cut into Matchstick Pieces 
2 Carrots Cut into Matchstick Pieces
1/2 an English Cucumber Sliced
1/2 small Purple Onion Sliced into Rings 
2 Tomatoes cut into wedges 
3/4 Cup Black Beans 
1/2 Cup Frozen Corn Defrosted (not cooked)

1/3 Cup Olive Oil 
1/4 Cup Apple Cider Vinegar 
2 Teaspoons Cumin 
1 Garlic Clove Crushed 
1/2 Teaspoon Salt and Pepper 
**If you don't like your dressing with lots of vinegar reduce the apple cider vinegar and add more olive oil!

1- In a large serving bowl toss salad greens and chopped cilantro together. 
2- Arrange assorted veggies and beans a top the salad greens in color blocks.  
3- Whisk the salad dressing together and set aside till ready to serve. 

To serve:  
1- Toss salad with 1/2 the dressing adding more if needed.  Serve 
**Note - If only eating a small amount of the salad dress individual servings with the cumin vinaigrette.  This is generally what I do!