Description
A light, crispy and refreshing summer salad that takes minutes to prepare and brings smiles all around the table.
This is a great way to get a variety of vegetables in one dish.
Prepare and eat immediately, or chill and let the crispy vegetables soak up the delicious dressing flavors.
We enjoy this slaw with bar-b-q chicken sandwiches. Posted for rsc #14.
Ingredients
- Cucumbers
- Jicama
- Broccoli
- Red Grapefruits
- Dried Cranberries
- Green Onion
- Diced Pimento
- Extra Virgin Olive Oil
- Red Wine Vinegar
- Orange Juice
- Raw Honey
- Dried Dill
Instructions
- In a medium-large bowl with lid, combine the cucumbers, jicama, broccoli slaw, cranberries, onions and pimento
- Section grapefruit, and add to bowl
- Include as much of the grapefruit juice as possible
- In a smaller bowl, combine evoo, vinegar, orange juice and honey
- Whisk until well blended, about 20 seconds
- Add dried dill to dressing, whisk to blend
- Pour dressing over vegetables and fruit
- Stir well to coat
- Serve immediately or chill 1-2 hours for best flavor
- Serve as a side salad for grilled chicken, ribs, or bar-b-q
- Using a melon baller tool, run melon baller down center of each cucumber half, removing and discarding seeds
- A teaspoon can be used if melon baller tool is not available
- Grapefruit: to make things easier, i cut my grapefruit in half and sectioned them with a grapefruit spoon as if to have them for breakfast
- I removed the sections and then squeezed the juice into the salad
- This made the sectioning and the clean-up a lot easier