Berry, Radicchio and Jicama Salad
2 cups very thinly-sliced or chopped romaine or local greens of choice
1 cup shredded or very thinly-sliced Radicchio or red cabbage
1 cup julienne jicama
1/2 orange sweet bell pepper, cored, seeded, and cut into match-stick size pieces
3 strips of scallions, (include the green) coarsely chopped
1/2 cup fresh blackberries
1/2 cup fresh blueberries
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh mint leaves
1 tablespoon Braggs Organic- Raw Unfiltered Apple Cider Vinegar
2 tablespoons extra virgin olive oil
Coarse salt and freshly-ground black pepper
The lettuce can be shredded the day before serving, but the jicama needs to be cut right before tossing. The dressing can be made up to 2 days ahead. Cover lettuce and dressing separately and refrigerate until ready to use. In a large bowl, combine lettuce, radicchio, jicama, bell pepper, and scallions. Add berries. Pour the dressing over the salad mixture and toss to coat. Cover and refrigerate approximately 1 hour before serving for flavors to blend.
Click here to print this recipe.
“Just finished today’s soup. AMAZING! Just what the doctor ordered. Cant wait to have the fresh fruit salad tomorrow.” Anonymous Client