Thursday, August 31, 2006

Tico Chop Salad

Serves 8

This is an easy one-bowl recipe. Basically, you can put anything in this salad that “crunches” nicely. I try to keep everything cut into small pieces no bigger than the chickpeas. That way, it mixes well and looks uniform. It’s best eaten the day you make it but will last in the refrigerator for a couple days if you don’t add the dressing (olive oil, lemon juice and optional red wine vinegar) until you are ready to serve it.

1 cup finely shredded spinach
2 large cucumbers, seeded, small dice
3 small tomatoes, small dice
½ cup celery, small dice
½ cup carrot, small dice
½ cup red onion, small dice
1 red bell pepper, small dice
½ cup Jicama, peeled, small dice
1 can or 1½ cups chickpeas / garbanzo beans
½ cup chopped bacon, cooked crispy
1 cup queso blanco, small dice
The juice of one lemon or mandarina
¼ cup Extra Virgin Olive Oil
Dash of cayenne pepper
2 T. chopped fresh dill
Sea salt, to taste
Cracked black pepper, to taste

Mix all of the ingredients above and chill for 1/2 hour. Serve in cold bowls with lemon wedges and a sprig of mint.

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