Firehouse salad
Delicious Firehouse Salad recipe packed with fresh ingredients, bursting with flavors and enticing textures. A perfect combination of crispy and savory elements.
Ingredients:
- 1 head leafy green lettuce, roughly chopped
- 1 pint cherry tomatoes
- 1/2 large red onion, thinly sliced*
- 4 carrots, julienned or thinly sliced*
- 1 can black beans, drained and rinsed
- 1 mango, pitted and cubed
- 2 small beets, cooked, peeled, and julienned or sliced into thin strips (about 1 cup)* (See Cook's Note)
- Lime-cumin vinaigrette, recipe follows
- 1/4 cup fresh lime juice
- 1/4 cup rice wine vinegar
- 1/4 teaspoon cumin
- 1 tablespoons honey
- 1 teaspoon minced jalapeno, minced
- 2 teaspoons olive oil
- Kosher salt and freshly ground black pepper
- 1/2 bunch cilantro, leaves picked and chopped
Instructions:
- Mix together the lettuce, tomatoes, red onion, carrots, and black beans in a large bowl until well combined. Arrange this mixture on a plate and sprinkle the mango and beet sticks on top. Pour the lime cumin vinaigrette over it.
- Whisk together lime juice, rice wine vinegar, cumin, honey, and jalapeno until the mixture is smooth. Gradually add the olive oil while whisking. Season with salt and pepper. Stir in cilantro. Taste and adjust the flavors as needed. Set aside.
- For a Sauteed Shrimp Salad variation: Put 12 to 15 large peeled shrimp (about 3/4 pound) in a small bowl. Pour half of the lime cumin vinaigrette over the shrimp. Cover and let it marinate for 20 minutes.
- Heat a saute pan over high heat, add the shrimp, season with salt and pepper, and cook for 2 to 3 minutes or until they turn bright pink. Serve the shrimp over the salad and drizzle the remaining lime cumin vinaigrette on top.
Summary:
- Calories: 1059 kcal
- Fat: 14 g
- Protein: 41 g
- Carbs: 210 g
- Potassium: 4705 mg
- Magnesium: 335 mg