We have been very busy of late since the days are longer and there is much more energy so lots of everything to do.
I don't have a picture of the salad because we ate it too fast before I could remember to take a photo. It is super easy to make and very cool and refreshing.
This recipe was clipped from Sunset magazine long ago and was submitted by Roxanne Chan of Albany, California. Thank you Roxanne.
Yummy with roasted pork or pork chops.
Prep time: 15 minutes
Makes 6 1/2 cups; 4 to 6 servings
2 tart green apples (such as Granny Smith, about 1 lb total) rinsed, cored and quartered
1 pound jicama, peeled and rinsed
1/2 cup dried cranberries
2 Tablespoons chopped green onion
2 Tablespoons chopped fresh mint leaves
2 Tablespoons minced candied ginger
1 Tablespoon fresh lime juice
1 Tablespoon honey
Step 1. With a mandoline or a knife, carefully cut apples and jicama into matchstick-size 2 inch long strips.
Step 2. In a large glass bowl, mix all ingredients to coat.
Serve immediately or chill up to 3 hours.
Per Serving: 118 calories, 3% (3.6 cal) from fat; 0.7 g protein; 0.4 g fat (0.1 g sat); 29 g carbo (5.7 g fiber); 8.3 mg sodium; 0 mg chol.
Simple and yummy. How is that for a summer salad. And not to worry about spoilage at a picnic as there is no mayonaise to keep chilled.
I hope you enjoy this as much as we did. Happy Sunday lazy afternoon.