Kansas Medley™ Summer Salad with Charred Tomatillo Vinaigrette

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  • Kansas summer salad in bowl

INGREDIENTS

  • 10 c. water
  • 1 lb. tomatillos, quartered
  • 1 c. onion, roughly chopped
  • 1/2 c. jalapeño peppers, seeded and chopped
  • 1 c. cilantro, chopped
  • 1/4 c. lime juice
  • 1 t. ground cumin
  • 1 T. kosher salt
  • 4 t. honey
  • 1 c. olive oil
  • 4 c. corn kernels, roasted
  • 4 c. radishes, quartered
  • 4 c. red cabbage, shredded
  • 4 c. red bell pepper, seeded and diced
  • 2 c. pumpkin seeds, roasted

Directions

  1. Bring water to a boil.
  2. Add InHarvest Kansas Medley, reduce heat and simmer for 35 minutes. Lay out on a sheet pan to cool.
  3. Place tomatillos and onions in a shallow roasting pan or sheet pan and broil until vegetables start to blacken. Cool.
  4. Using an immersion blender, puree the tomatillos, onions, jalapeños, cilantro, lime juice, cumin, salt and honey until smooth.
  5. Combine cooled rice, corn, radishes, cabbage, bell pepper and pumpkin seeds with the charred tomatillo dressing and mix well.

Recipe Yield: 32 cups

Nutrition Facts

Per serving: 218 cal., 5 g pro., 32 g carb., 3 g fiber, 8 g fat (1 g sat. fat), 0 mg chol., 395 mg sod., 4 g sugar

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