Greetings from beautiful Minneapolis, the City of Lakes! Ah, but of course I won’t actually see any of those lakes while I’m here because this is business travel. I’ll probably spend a majority of my time in a windowless room watching slideshows- yawn.

Oh, who am I kidding? This trip is not all work and no play. Hello. This is me we’re talking about- a good time will be had. Reason being? My friend Stephanie moved here a few months ago, so now when my job brings me to the Twin Cities, we get to hang like old times!

It just so happens that tomorrow is Stephanie’s birthday, so we’ll be celebrating together tonight with drinks at Bradstreet Crafthouse (suggested by Toby Maloney of the Patterson House) followed by dinner at 112 Eatery. And yes, of course I’ll be telling you all about it!

But for today, in honor of Stephanie’s birthday, I’m sharing with you a salad recipe that she loves. Truth be told it’s the dressing that she became a bit obsessed with for a while. And rightly so, this stuff is good.

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Mixed Green Salad with Cilantro-Lime Vinaigrette

Makes 4 servings

Ingredients:

1 (5 oz) bag mixed salad greens
2 oranges, peeled and sectioned
1 avocado, sliced
1/4 cup peeled, cubed jicama* (about 1/2 inch cubes)
6 Tbsp Cilantro-Lime Vinaigrette

Cilantro-Lime Vinaigrette
Makes 3/4 cup

1/2 cup cider vinegar
2 Tbsp chopped fresh cilantro
1 tsp grated lime rind
1 Tbsp honey
1/4 tsp salt
1/4 cup of olive oil

Directions:

Toss together first 4 ingredients in a large bowl. Serve immediately with Cilantro-Lime Vinaigrette.

To make vinaigrette:
Whisk together first 6 ingredients; add oil in a slow, steady stream, whisking constantly until smooth. Whisk well before serving.



*Jicama (pronounced HEE-kah-mah) is a crispy, sweet edible root whose texture resembles raw potato or pear. Raw jicama tastes similar to a pear or apple and contains a high amount of vitamin C, is low in sodium, and has no fat. Cut up into squares, it enhances fresh fruit salad, absorbing and reflecting surrounding flavors. If your local store doesn’t carry jicama, you can substitute apple for the same crunch/texture.

Photo Credit: 03b avocado and orange salad by bewarenerd
jicama by WordRidden

3 Responses to “Mixed Green Salad with Cilantro-Lime Vinaigrette”

  1. 1

    Heather W. — July 21, 2009 @ 7:26 am

    Be sure to eat at Hell's Kitchen if you have a chance!

  2. 2

    Beth — July 21, 2009 @ 5:51 pm

    I actually ate lunch there on my last trip here! I really want to go to their breakfast some time because I heard it's excellent…on my list of things to do!

  3. 3

    Jennifer — July 24, 2009 @ 2:48 pm

    What a lovely salad!! Avocado and citrus pair so well!

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