6 cup water
1 juice of 1/2 lime
16 oz whole green beans
2 cup jicama, cut into julienne
2 red pepper, julienne
1 herbed vinaigrette (below)
1 tsp chili powder
1 lettuce leaves
6 ripe olives, chopped
ED VINAIGRETTE
1/2 cup olive oil
1 tsp wine vinegar
1 juice of 1/2 lemon
1 juice of 1/2 lime
1 clove garlic, minced
1/2 tsp dry mustard
1/4 tsp dried oregano leaves
1/4 tsp dried basil leaves
1 tsp snipped parsley
1/4 tsp ground sage
1/4 tsp salt
1/8 tsp freshly ground pepper
Directions
Heat water and lime juice to boiling. Place beans in wire strainer;
lower into boiling water. Cover and cook 5 minutes. Immediately
rinse under running cold water; drain. Place beans, jicama and red
peppers in individual bowls. Mix Herbed Vinaigrette and chili powder.
Pour 1/4 cup of the vinaigrette mixture over each vegetable. Cover
and refrigerate at least 1 hour. Arrange beans, jicama and red
peppers on lettuce leaves in Mexican flag design. Place olives in
center of rectangle formed by jicama. About the Mexican flag: The
national colors of Mexico are green, white and red. The green
symbolizes the lofty hopes of the new Republic; the white stands for
the purity of its endeavors and the red for the valor displayed in
pursuit of these noble goals. The Mexican Flag Salad represents these
colors with green, white and red vegetables and the chopped ripe
olives simulate the black eagle on the flag.
Servings: 6 servings
Mexican Flag Salad Recipe brought to you by Recipe Ideas
Categories: Mexican; Salad
The History of Recipes
We are able to trace the history of `recipes` way back into the distant past, certainly as far back into recorded history as pharonic Egypt, and quite possibly further than that. Having said that, these, early records were just very simple hieroglyphic or cunieform instructions for food preparation.
As we move into The time of the romans around 25BC a man called Apicius assembled a collection of scripts detailing recipes enjoyed by wealthy Romans. He tells us how the roman meals were divided into starters, main meal and desserts, a style of dining still practiced today. This early Roman chef informs us how the Romans made use of a wide range of spices, including some familiar names such as basil, mint and dill. During the next few centuries, the powerful families of the West competed to serve the most extravagent meals, and because of this the best chefs and their recipe collections were at a premium. Notwithstanding that, it was during the 19th century the formal cooking and recipe collections became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, testing, and writing down the recipes that were being prepared for the better households. By the advent of the 20th century, recipe books are highly popular as a result of higher levels of literacy, people having increased free time and having more disposable income. |
We hope you enjoy this Mexican Flag Salad recipe.
