MIAMI SALAD

MIAMI SALAD image

Categories Salad Leafy Green Potato Side No-Cook Vegetarian Quick & Easy Wheat/Gluten-Free Lunch Salad Dressing Avocado Corn Summer Healthy Kosher Vegan

Yield 8 side-dish salads

Number Of Ingredients 21

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Ingredients

Dressing:
1 teaspoon Dijon mustard
½ teaspoon molasses
Juice and zest of 3 fresh limes (about 5 tablespoons juice, 1½ teaspoons zest)
1 teaspoon white wine vinegar
2 cloves garlic, grated
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ cup plus 2 tablespoons olive oil
Salad:
4 cups baby romaine lettuce
3 cups baby spinach
3 ears corn, kernels removed
1 red bell pepper, cut into 1-by-½-inch pieces,stems, ribs and seeds discarded
3 scallions, trimmed and cut into 1-by-½-inch pieces, root ends discarded
½ cup sliced black olives
1 (14-ounce) can hearts of palm, drained and rinsed
1 (9-ounce) jar artichoke hearts (not marinated) or frozen artichokes
2 microwaved, baked, or boiled sweet potatoes, at room temperature, peeled and cut into 2-inch cubes
2 medium dill pickles, cut into ½-inch dice
3 avocados

Steps:

Prepare the dressing by combining the Dijon mustard, molasses, lime juice and zest, vinegar, garlic, salt, and pepper in a mixing bowl and whisk to blend thoroughly. While whisking, drizzle in the oil until the mixture is thoroughly blended and emulsified. Set aside. Combine the romaine lettuce, spinach, corn kernels, red pepper, scallions, olives, hearts of palm, artichokes, sweet potatoes, pickles into a large serving bowl. Cut the avocados into 2-inch cubes. Whisk the dressing once more to blend and pour it over the salad. Toss gently to coat and serve.

Jason Manyengo

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This salad is a great way to use up leftover chicken or shrimp.

Aylin Alfaro

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I've made this salad several times now and it's always a hit. It's so refreshing and flavorful.

Mason Spore

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I'm not a big fan of jicama, so I left it out. Still tasted great!

Christina Glancer

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This salad is perfect for a summer picnic or potluck.

Chakra Woli

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Will definitely make this again!

Oshada Madumal

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Overall, this is a great salad that is easy to make and packed with flavor. I would definitely recommend it.

Arther Arther

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The dressing is a bit bland. I added some honey and lime juice to give it more flavor.

Mehmood Arshad

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A bit too tangy for my taste. I would recommend using less grapefruit next time.

Steven Haggerty

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This salad is a great way to get your daily dose of fruits and vegetables. It's also very filling and satisfying.

Glamrock Chica

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Not a fan of grapefruit, so I used orange instead. Still turned out great!

Fayazahmed Fayazahmed

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This salad is a great way to use up leftover fruit. I had some mango and grapefruit that were about to go bad, so I threw them in a bowl with some jicama and avocado. The dressing was simple but tasty.

Alexander Bautista

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Amazing salad! Made it for a party and it was a hit. Everyone loved the unique combination of ingredients.

Waqas love Love

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Followed the recipe to a T and it turned out great! The salad was refreshing, light, and flavorful. Loved the contrast between the sweet fruits and the salty cheese.

NWOKEABIA ELYON

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This salad is a delightful blend of flavors and textures. The combination of sweet mango, tangy grapefruit, crunchy jicama, and creamy avocado is simply irresistible. The dressing, with its subtle hint of lime, brings everything together perfectly.

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