FIESTA SALAD
Serves 2-4
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Fiesta Salad
INGREDIENTS

2 cups Baby Spinach
1 cup cabbage

8 baby carrots
12 Grape Tomatoes
12 Black Olives
1/2 can baby corn nuggets
1 tablespoon each of basil and parsley
PREPARATION
  • Wash and rinse all produce thoroughly, no soap necessary, but very important to wash all produce for healthy living.  
  • Shake off excess water, or drain in colander by gently shaking colander over sink.   
  • Chop spinach coarsely
  • Chop or shred cabbage
  • Toss the above  together in medium sized non-metallic bowl, such as glass or wood or plastic
  • Quarter Carrots lengthwise, toss with above ingredients
  • Sprinkle tomatoes, olives  and corn over all (no need to toss)
  • Sprinkle parsley and basil  over all
  • Place bowl in fridge until next step is completed.

Mountain Woods 7 Piece Cherry Rim Salad Bowl Set
1/2 cup raw Pecans, Toasted Preheat heavy  fry pan, coat with nonstick spray, toss in pecans, reduce to medium heat, stir pecans for a minute or two, and let them toast. Shut off heat, remove pecans to a separate bowl or place on paper towel to cool.  Once cooled, sprinkle on top of rest of salad.
Recipe Index Directory of the British Virgin Islands