2 each Yukon Gold potatoes, sliced and baked
2 cups field greens
1/4 cup red onion, shaved
12 stalks asparagus, 5 inches long
1/2 cup jicama, julienned
5 slices pimpernickel bread, toasted
salt and pepper
2 tablespoons dressing - recipe below
1/2 cup pumpernickel crust croutons
Bake Yukon slices on lightly oiled baking sheet for 20 minutes at 350 degrees and 2 minutes under broiler. Sprinkle with salt and pepper.
Broil light-oiled asparagus for 2 minutes. Sprinkle with salt and pepper.
Cut pumpernickel into stars and toast in oven at 350 degrees for 5 minutes.
In a medium mixing bowl, combine field greens, red onion, jicama and croutons. Toss with dressing.
Place salad on large plate and garnish with cherry tomotoes, asparagus, bread and potato.
Roasted Garlic Herb Dressing
20 cloves garlic
1/4 cup olive oil, light
3 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1/2 teaspoon cumin
1/3 cup freshly chopped herbs, parsley, basil, cilantro
Peel garlic cloves.
Wrap garlic cloves in wax paper and then in aluminum foil. Bake at 450 degrees for 20 minutes. Turn off oven and let rest in oven for 20 minutes long.
Combine all ingredients except oil in blender and begin blending slowly. Add oil to blender while increasing speed. Blend at high speed for 30 seconds after all ingredients have been combined.