Pumpernickel Salad

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

• Ready In: 45 mins
• Serves: 6

Ingredients

• 2  yukon gold potatoes, sliced and baked
• 2  cups greens (collards, mustards, etc.)
• 1⁄4 cup red onion, shaved
• 12  stalks asparagus (5 inches long)
• 10  whole cherry tomatoes
• 1⁄2 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
• 1⁄2 cup  pumpernickel crush crouton

Directions

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.