Pumpernickel Salad

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READY IN: 45mins
SERVES: 6
UNITS: US

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)
  • 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
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DIRECTIONS

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