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.
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