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FAB 5 July/August: #5 Blackberry, Jicama, and Apple Salad

August 13, 2009

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The salad was fresh and crunchy and came together quickly.  You could make the dressing ahead and hold it in the refrigerator.

Blackberry, Jicama, and Apple Salad

Serves 3-4

Dressing

  • 2 T nonfat yogurt
  • 4 t lime juice
  • 4 t olive oil
  • 2 t Sweet Moscatel vinegar (recipe called for rasberry champagne vinegar) 
  • 2 t agave nectar (or honey)
  • 1/2 t poppy seeds

Whisk dressing ingredients together in a bowl.  Set aside or refrigerate. 

Salad

  • 2 cups arugula
  • 1 cup blackberries
  • 1/2 jicama, peeled and cut into thin matchsticks (1 cup)
  • 1/2 Granny Smith apple, cut into thin matchsticks (1 cup)

Combine salad ingredients in a separate bowl.  Toss with yogurt dressing, and serve.

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Poppy-Yogut Dressing

Poppy-Yogut Dressing

      

 

 

Verdict:  Would I make it again?  Two eaters thought it was a little tart–was it the jicama (I don’t think so) or the Granny Smith apple (could be).  It tasted good to me, but not special.  A suggestion came from M. that adding something creamy, such as soft goat cheese would be a welcome addition.

Serving the salad

Serving the salad

                                                                              

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