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Mixed Greens With Warm Jalapeno Vinaigrette

Chicken.delights's picture
Ingredients
For salad
  Boston lettuce head 1 1⁄2
  Arugula 1 Cup (16 tbs)
  Radicchio 1 Cup (16 tbs)
  Watercress 2 Bunch (200 gm), stems trimmed
  Fresh mint leaves 2 , stems trimmed
For dressing:
  Vegetable oil 1⁄4 Cup (4 tbs)
  Finely chopped onion 1⁄2 Cup (8 tbs)
  Chopped seeded jalapeno peppers 1⁄2 Tablespoon
  Rice wine vinegar 1⁄4 Cup (4 tbs)
  Honey 1 1⁄2 Tablespoon
  Jalapeno peppers 5 , stemmed, seeded, deveined, and thinly sliced (For Garnish)
Directions

GETTING READY
1) Thoroughly rinse the greens and spin dry. Tear them into bite-size pieces. Distribute evenly on 6 plates. Sprinkle on the mint.

MAKING
2) Use a small saucepan, to heat the oil over medium-high heat.
3) Sauté the onion and chopped jalapenos until the onion is translucent, about 3 minutes. Stir in the vinegar and honey.

SERVING
4) Pour the dressing immediately over the salads. Garnish with a few jalapeno slices, and serve immediately with grilled chicken breasts.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Saute
Dish: 
Salad
Ingredient: 
Chicken
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
5 Minutes
Ready In: 
10 Minutes
Servings: 
6

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