Baby Field Green Salad with Jicama and Lime Vinaigrette
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Made With Our
Directions
Item No.
141110
Ingredients
- 10 cups mixed field greens or mesclun
- 2 cups arugula, washed and dried
- 1 jicama, peeled and julienned
- 10 large basil leaves, washed and minced
- 1 cup cherry or grape tomatoes, sliced in half
- 1 bottle Stonewall Kitchen Cilantro Lime Dressing
- Salt and pepper to taste
Directions
- Mix first 5 ingredients together in a serving bowl.
- Toss with Cilantro Lime Dressing.
- Taste and season with salt and pepper.
- Serve chilled.
