Recipe of the month: summer crunch salad
Feed More’s Community Kitchen staff and volunteers prepare a variety of meals every day that are delicious and rich in nutrients and healthy ingredients. We’re excited to share some of our favorite recipes that our recipients enjoy through programs like Meals on Wheels, Summer Food Service Program and the Kids Cafe.
It’s finally spring and that means some warmer months ahead. To celebrate, we’re highlighting our summer crunch salad! A favorite of our recipients, this salad is both nutritious and tasty. This is the perfect dish to bring to your next cookout!
12 oz. jicama
2 ½ oz. frozen corn
4/5 oz. green peppers, chopped
4/5 oz. pecans, chopped
2 oz. grape tomatoes, halved
1 ¼ oz. fresh spinach
½ oz. cilantro
1 ¼ tbsp. lime juice
1 ¾ tsp. honey
1 ¾ dijon mustard
1/3 tsp. ground cumin
2 ½ tbsp. extra virgin olive oil
Salt and pepper to taste
- For the salad, toss jicama, corn, green pepper, tomatoes, pecans, cilantro and spinach in a large bowl.
- In a separate bowl, combine lime juice, honey, mustard and cumin to create the dressing.
- Gradually whisk in oil.
- Drizzle dressing over salad and toss to combine. Season with salt and pepper. Enjoy!