Pumpernickel Salad

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 2 yukon gold potatoes, sliced and baked
• 2 cups greens (collards, mustards, etc.)
• 1/4 cup red onion, shaved
• 12 stalks asparagus (5 inches long)
• 10 whole cherry tomatoes
• 1/2 cup jicama, julienne (aka as yam beans or mexican yam)
• 5 slices pumpernickel bread, toasted
• salt and pepper
• 2 tablespoons roasted garlic herb salad dressing
• 1/2 cup pumpernickel crush crouton

Recipe

• 1 bake yukon slices on lightly oiled baking sheet for 20 minutes at 350°f, and then 2 more minutes under the broiler; sprinkle with salt and pepper.
• 2 broil lightly oiled asparagus for 2 minutes; sprinkle with salt and pepper.
• 3 cut the pumpernickel into cubes and toast in oven at 350°f for 5 minutes.
• 4 in medium mixing bowl, combine field greens, red onions, jicama, and croutons; toss with 2 tablespoons of the roasted garlic dressing.
• 5 place salad on large serving plate and garnish with cherry tomatoes, bread and potatoes; serve immediately.
• 6 salad tastes best when made with ingredients that are room temperature.