Caribbean Heat Salad

* Exported from MasterCook *

Caribbean Heat Salad

Recipe By :The Global Vegetarian, Jay Solomon
Serving Size : 2 Preparation Time :0:00
Categories : The Global Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons canola oil
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 whole Scotch bonnet pepper
---punctured with a fork
4 whole cloves
8 large Romaine lettuce leaves -- (to 10)
---torn into bite-size pieces
6 button mushrooms -- sliced
---to 8
1/2 small peeled cucumber -- sliced
2 scallions -- chopped
---to 3
4 cherry tomatoes -- halved
---to 6
salt & pepper to taste

In a large skillet, heat the oil, vinegar, and mustard. Add the Scotch bonnet
pepper and cloves and cook for about 4 minutes over medium heat, stirring
occasionally. Remove the cloves and add the greens, mushrooms, cucumber, and
scallions, and cover the pan. Cook for 3 to 5 minutes more, stirring
occasionally, until the greens are wilted. Add the tomatoes and cook for 1
minute more.

Transfer the salad to serving plates. Remove the Scotch bonnet, cut into
strips, discard seeds, and serve to those who savor hot food. Season the
wilted greens with salt & pepper to taste.

Makes 2 to 3 servings.



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Per serving: 259 Calories (kcal); 21g Total Fat; (68% calories from fat); 5g
Protein; 16g Carbohydrate; 0mg Cholesterol; 50mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 4 Fat; 0
Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0