Southwestern Salad
"This is a tangy salad that is inspired by my favorite restaurant in Ann Arbor, Michigan called the Prickly Pear. I love how the dressing partially reconstitutes the dried cherries. ***Make the dressing for this salad at least 1 hour before to allow the flavors to marry."
- Ready In:
- 10mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
-
Dressing
- 2 ounces canola oil
- 1 ounce white vinegar
- 1 ounce orange champagne vinegar
- 1⁄2 teaspoon salt
- 1 garlic clove, smashed
- 1⁄4 teaspoon cayenne pepper
- 1⁄4 teaspoon ground cumin
- 1⁄4 teaspoon dried thyme
-
Salad
- 3 cups Baby Spinach, cleaned
- 1⁄3 cup of julienned red onion
- 1⁄3 cup of diced zucchini
- 1⁄3 cup black beans (rinsed from can)
- 1⁄4 cup dried cherries
- 1⁄4 cup feta (crumbled) or 1/4 cup goat cheese (crumbled)
- 1⁄2 bunch fresh cilantro, chopped
directions
- Assemble the salad.
- Shake the dressing vigorously to emulsify.
- Dress the salad.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
I am a teacher. I was once a cook at a Thai restaurant and then at a French bistro. Then I had my own catering business for a few days - too much work and not enough fun! I still love cooking. I especially love to cook Mexican and Italian foods. I don't usually follw recipes, but I look to them for inspiration. I am always trying to re-work old recipes into healthier new ones.
