December 2012

SOUTHWESTERN CHOP SALAD 1 JICAMA, PEELED AND DICED ½” CUBES 1 RED PEPPER, SEEDED AND DICED ½” PIECES 1 POBLANO PEPPER, SEEDED AND DICED 1/2” PIECES 1 EAR CORN, SHUCKED AND CUT OFF COB 1 BUNCH SCALLIONS, ½” PIECES, GREEN PART ONLY 1 PACKAGE GRAPE TOMATOES, CUT IN ½ ½ CUP CHOPPED CILANTRO COMBINE ALL INGREDIENTS IN A BOWL. MIX IN ENOUGH DRESSING TO COAT. SERVES 6 – 8. LIME DRESSING 4 LIMES, JUICED ½ CUP CANOLA OIL 1 TEASPOON SALT ½ TEASPOON PEPPER ½ TEASPOON CHILI POWDER ¼ TEASPOON CUMIN WHISK ALL INGREDIENTS TOGETHER.