Sunroot & Jicama salad with honey mustard dressing (adapted from Enduring Harvests by E. Barrie Kavasch)
Ingredients
for the honey mustard dressing:
½ cup cider vinegar
½ cup raw honey
½ cup dijon mustard
3 cloves finely chopped garlic
1 cup organic sunflower oil
3 tablespoons fresh minced parsley
1 & ½ tablespoons fresh minced dill weed
1 tablespoon fresh chopped cilantro
salt & pepper to taste
for the salad:
2 pounds jicama peeled & julienned
2 cups sunroots thinly sliced
1 & ½ cups red kidney beans cooked
1 large bunch fresh watercress chopped
1 bunch fresh mustard greens chopped
6 scallions coarsley chopped
1 bunch fresh kale chopped
Directions:
combine the vinegar, honey, mustard, garlic, oil, parsley, dill, cilantro, salt, & pepper. Whisk until well blended. In a large bowl combine all the vegetables and toss with the dressing. Marinade for 1 hour & toss again before serving.
