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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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From Good Food magazine’s Holiday Cookbook. This is an easy recipe for a Southwestern Thanksgiving menu. Fresh coriander is the same as fresh cilantro. Ingredients:
1/2 cup olive oil |
2 tablespoons tequila |
2 tablespoons fresh lime juice |
1 tablespoon fresh coriander, chopped |
1 teaspoon sugar |
1/2 teaspoon dried oregano, crumbled |
1/2 teaspoon salt |
1/4 teaspoon ground cumin |
1/4 teaspoon fresh ground pepper |
8 ounces jicama or 8 ounces radishes |
2 firm ripe avocados, peeled and thinly sliced |
2 tablespoons fresh lime juice |
1 1/2 lbs fresh spinach, rinsed, dried, stemmed or 10 cups fresh spinach |
1 medium red onion, thinly sliced |
1/2 cup pomegranate seeds, for garnish (optional) |
Directions:
1. Whisk all dressing ingredients together in small bowl or shake in jar with tight fitting lid.
2. Pare jicama or trim radishes; cut into 1x1/4-inch strips.
3. Toss avocados with lime juice in bowl.
4. Place spinach, avocadoes, onion, and jicama in salad bowl.
5. Whisk salad dressing again and drizzle over salad, tossing gently to coat.
6. Garnish with pomegranate seeds, if desired, and serve.
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