Baby Field Green Salad with Jicama and Lime Vinaigrette
- 10 cups mixed field greens or mesclun
- 2 cups arugula, washed and dried
- 1 jicama, peeled and julienned
- 10 large basil leaves, washed and minced
- 1 cup cherry or grape tomatoes, sliced in half
- 1 bottle Stonewall Kitchen Cilantro Lime Dressing
- Salt and pepper to taste
- Mix first 5 ingredients together in a serving bowl.
- Toss with Cilantro Lime Dressing.
- Taste and season with salt and pepper.
- Serve chilled.