Remember that little talk we had last year? The talk about Mother’s Day? Yeah, that’s the one. So this year, you know the drill. Mom should not cook on Mo Day. If you are new to this, click here and read last years post.
Ok, good, that’s out of the way. I’m posting part of the menu this week, along with a Mother’s Day giveaway on Wednesday. All of the recipes for our Mo Day 2010 menu are easy, fun (code for chick food, as in: “the food at that shower was so FUN!!”) and delicious. I’ll share super simple modifications too. Mom will love it. Promise.
Mixed Greens with Jicama and Sliced Orange
adapted from Sharing the Table at Garland’s Lodge
4 quarts mixed salad greens
1 large jicama, peeled and julienned
3 medium oranges, peeled and thinly sliced
Sesame Seed Vinaigrette:
1/4 cup rice vinegar
3 tablespoons sugar
1 teaspoon dry mustard
1/2 teaspoon kosher salt
1 teaspoon Worcestershire Sauce
1 tablespoon sesame seeds, toasted
2/3 cup canola oil
*OR buy bottled dressing see Tips below
Combine all ingredients in a 2 cup measuring glass. Blend well with whisk or hand held immersion blender.
Divide the greens onto 8 salad plates. Drizzle each plate of greens with about 1-2 tablespoons of dressing. Lay a crisscross bed of the jicama on top of the greens. Arrange 3-4 orange slices on top of the jicama. Sprinkle with a few sesame seeds. Serve immediately, or place in refrigerator (not more than 30 minutes before serving) until ready to serve.
-Dressing: If you don’t want to tackle this dressing, bottled dressing works. Use either an Asian Sesame dressing or a Raspberry Vinaigrette.
-Jicama is found in the produce section. Easily peeled with a vegetable peeler or a sharp paring knife. I think about 3/4 of a medium sized jicama is plenty for 8 salads.
It looks like this: