A light, delicious salad of potato and green tomato tossed with cubes of cucumber and Anaheim pepper strips. Dressed with a sweet garlic and ginger nut oil vinaigrette.
Makes 4 servings

1/4 c. peanut oil
2 T. white vinegar
1 lg. garlic clove, peeled and finely chopped
1 t. finely grated peeled, fresh ginger
1 t. sugar
light sprinkling cinnamon
couple dashes black pepper
salt to taste

2 med. potatoes, peeled, diced into 1/2 inch cubes, steamed till tender and refrigerated till cool, not cold
1 fresh, mild Anaheim pepper (6 inches long); cut off top, slit along side from tip to tip, then cut in half from tip to tip, then cut crosswise into 1/4 inch wide strips

1 med. cucumber, peeled, seeded, and cut into 1/2 inch cubes
1/2 carrot, cut into matchsticks:

Peel carrot; cut off ends, then cut in half and reserve half for other use. Cut remaining carrot crosswise into 1 inch lengths. Now, keeping each piece on its side, use a sharp, broad, sturdy knife to cut each piece lengthwise into slabs 1/8 inch thick. Stack 2-3 slabs at a time on top of one another, then slice into 1/8 inch wide strips, resembling matchsticks.

1 fresh green tomato, cored and cut into 1/2 inch cubes
8 pecan halves

In large mixing bowl combine oil, vinegar, garlic, ginger, sugar, cinnamon and black pepper. Stir briskly with fork till thickened. Salt to taste and set aside.

Prepare vegetables.

To assemble salad: Re-stir dressing. Add potatoes, peppers, cucumber, carrot and tomato. Toss gently but thoroughly, being careful not to crush the potato.

Mound equal portions onto 4 salad plates. Then, place 2 pecan halves on top of each serving. Serve immediately.

Notes: To seed cucumber: Peel cucumber, cut each end off, then cut in half from tip to tip. Using the tip of a teaspoon gently scrape lengthwise along the center of each half, removing seeds, leaving smooth canoe shaped halves. Cut into 1/2 inch cubes for this recipe.

Green tomatoes will mostly be available only during the summer months, so you guessed it–this is a summer salad!


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

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