Vegetarian Times, May/June 2009
2 tablespoons lime juice
1 clove garlic, minced
1 teaspoon dried oregano
1 teaspoon chili powder
3 tablespoons olive oil
1-2 drops hot sauce, optional
2 chayote squash, diced (2 cups)
1 bunch radishes, sliced (1 cup)
6 green onions, thinly sliced
4 cups watercress or arugula
Whisk together lime juice, garlic, oregano, and chili powder in bowl. Whisk in oil and hot auce, if using. Let stand 30 minutes at room temperature.
Cook chayotes in large pot of boiling, salted water 10 minutes, or until tender. Drain, and cool.
Combine chayotes, radishes, green onions, watercress, adn dressing in bowl. Toss well.
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