Sunday, July 29, 2012

Green Pear Jicama Salad

A little dressing goes a long way on this To zest an Orange, use a small grater or a microplaner
For Dressing: 1 tablespoon olive oil Per 2 tablespoons pear balsamic vinegar A bit of orange juice from the orange you zest 
The pears were free from a neighbors tree & the zucchini was from a neighbors garden. It's always nice to find local fruits and veggies!

2 small, green, apple pears, julienned (finely sliced)
2 cups jicama, julienned
1/2 cup zucchini, sliced into round thin strips and then quartered
1 small slightly tart tomatillo sliced into similar pieces as the zucchini then halved
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Zest of one orange

1/8 cup olive oil
1/4 cup balsamic
the Juice of 1 orange

 This dressing keeps well in an airtight container in the fridge I made this salad and dressing based on what was in the pantry and fridge that seemed like it would make a nice mix of sweet and tart. We took this with pear balsamic kale chips to a pot luck along with a container of almonds that people could sprinkle on top instead of croutons. People went back for seconds and some wanted the recipe. I'm finishing the rest off for a snack now.

Yummy and I believe it fits right into the DTOUR diet I've been using for recipe inspiration, tho I made it up myself so who knows. I hope you give it a try if these fruits and veggies are local and in season they will be the tastiest. Enjoy!

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