Strawberry Jicama Toss Recipe 475

Steps:

• In tightly covered container, shake all dressing ingredients until well blended.
• In large serving bowl, mix all salad ingredients. Add dressing; toss to coat.

Steps:

• Directions In tightly covered container, shake all dressing ingredients until well blended. In large serving bowl, mix all salad ingredients. Add dressing; toss to coat.

Steps:

• Toss salad ingredients together.
• In a tight and sealed container - shake the dressing ingredient well.
• Chill and pour over the salad right before serving.
• May like to add toasted pecans or slivered almonds.
• Don't over-do it on the fruit, or it will be too sweet.
• Enjoy!

Steps:

• In a large salad bowl combine the salad ingredients.
• Whisk together the dressing ingredients.
• Pour dressing over salad and toss well; serve.

Steps:

• In a bowl, whisk the sugar, pectin and salt to combine. If a seedless jam is desired, purée the berries in a blender and strain through a fine-meshed sieve. Otherwise, leave them whole, or cut large ones into quarters.
• In a medium saucepan, combine the sherry vinegar, rice wine vinegar, coriander and cardamom. Bring to a boil over medium heat, and immediately remove from heat. Remove and discard the coriander seeds and cardamom.
• Return the saucepan to medium heat and add the sugar mixture, stirring with a wooden spoon until blended; it will be dry at first. Add the strawberries or strawberry purée, and continue to stir, crushing the berries with the spoon, until the mixture is liquefied and comes to a boil. Continue to boil, stirring constantly, until thickened, about 3 minutes.
• Pour the jam into a heat-proof bowl and let cool completely. Store it, covered, in the refrigerator. The jam can also be frozen for up to six months.