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Jicama-Sunchoke Salad W/ Honey-Mustard Dressi

beans, native, salads

1 jicama; peeled & julienned
2 cup sunchokes; unpeeled & thinly
1 . sliced
1 1/2 cup red kidney or cranberry
1 . beans; cooked
1 bunch fresh watercress; chopped
1 bunch freshmustard greens; chopped
1 medium green bell pepper; cored &
1 . julienned
1 medium yellow bell pepper; cored &
1 . julienned
1 medium red bell pepper; cored &
1 . julienned
6 green onions; coarsely
1 . chopped
----HONEY MUSTARD DRESSING----
1/2 cup cider vinegar
1/2 cup raw honey
1/2 cup dijon-style mustard
3 centiliter garlic; finely diced
1 cup sunflower oil
3 tablespoon fresh parsley; minced
1 1/2 tablespoon fresh dill weed; minced
1 tablespoon fresh cilantro; finely
1 . chopped
1 salt & pepper to taste

Combine all the ingredients in a large wooden bowl. Toss well with the honey mustard dressing and allow to marinate at room temperature for at least one hour. Makes about 6 to 10 servings. Honey-Mustard Dressing: Combine all ingredients in a small bowl and whisk together. Add to the vegetables, tossing well. Makes about 1 1/2 to 2 cups. "Enduring Harvests: Native American Foods & Festivals for Every Season" by E. Barrie Kavasch The Globe Pequot Press, Old Saybrook, Connecticut ISBN = 1-56440-737-3 Scanned and formatted for you by The WEE Scot -- paul macGregor

Yield: 6 servings

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