Chopped Salad with Corn and Jicama

I made this chopped salad for the first time back in 2016, posted the dressing recipe but didn't have a pic of the whole salad - so 5 years later I finally remembered to make it again for a more complete post! 

The ingredients for this salad change depending on what I have or feel like - it's usually chopped romaine, fresh or thawed frozen corn kernels, cherry tomatoes cut in half, chunks of jicama and avocado - toss with the honey lime dressing right before you serve it.

Honey-Lime Dressing
1/4 cup fresh lime juice
1/4 cup olive oil
2 tbsp honey
2 tbsp finely chopped fresh cilantro (or more to taste)
1 garlic clove, peeled and minced
1 tsp chopped jalapeño pepper (use canned for less heat)

Toss all salad ingredients in a large bowl. In separate bowl, mix dressing
ingredients. Pour dressing over mixture and toss again. Season with salt
and pepper to taste. Makes 4 servings.

I used bottled lime juice and doubled the recipe; the cilantro really adds a lot of fresh flavor so I wouldn't skip that.

 A good tip for when you are measuring out honey is to spray the measuring cup first with non stick spray - then the honey will slide right out. 

click here if you aren't familiar with jicama and don't know how to handle it!

11.6.20: phone cases by Brooke

11.6.19: canning jar ring pumpkin

11.6.18: green tomato soup

11.6.17: football vase


















11.6.16: Kyle's white chicken chili

11.6.15: crocheted beanie