Pumpernickel Salad

Be the first to review
READY IN: 45mins
Recipe by southern chef in lo

This is so good--it's one of my favorite salads. If you try it, I think you will like it too.

Ingredients Nutrition

  • 2 yukon gold potatoes, sliced and baked
  • 2 cups greens (collards, mustards, etc.)
  • 14 cup red onion, shaved
  • 12 stalks asparagus (5 inches long)
  • 10 whole cherry tomatoes
  • 12 cup jicama, julienne (aka as yam beans or Mexican yam)
  • 5 slices pumpernickel bread, toasted
  • salt and pepper
  • 2 tablespoons roasted garlic herb salad dressing
  • 12 cup pumpernickel crush crouton


  1. Bake Yukon slices on lightly oiled baking sheet for 20 minutes at 350°F, and then 2 more minutes under the broiler; sprinkle with salt and pepper.
  2. Broil lightly oiled asparagus for 2 minutes; sprinkle with salt and pepper.
  3. Cut the pumpernickel into cubes and toast in oven at 350°F for 5 minutes.
  4. In medium mixing bowl, combine field greens, red onions, jicama, and croutons; toss with 2 tablespoons of the roasted garlic dressing.
  5. Place salad on large serving plate and garnish with cherry tomatoes, bread and potatoes; serve immediately.
  6. Salad tastes best when made with ingredients that are room temperature.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a