Salads

Entrées

This flavorful salad is great as a starter or as an accompaniment to a big juicy grilled steak. The salad also makes a delicious light entrée for two when topped with toasted slivered almonds and chopped egg.

Serves 4

1lb SUNSET® Delano™ Tomatoes – cut into
eight wedges
1 cup baby shrimp –peeled and whole if possible (can buy frozen)
1 small red onion – sliced into very thin rings
1/2 bunch thai basil –chopped very finely
1 small jicama – peeled and sliced very thin

Dressing
1 SUNSET® Delano™ Tomato – chopped
1 small shallot, peeled and chopped
3/4 cup grape seed oil
1/4 cup white balsamic vinegar
1 tsp chopped garlic
1 tsp dried oregano
3 tbsp cumin seed
Salt and pepper to taste

In a blender or food processor add the chopped tomatoes, garlic, oregano and shallot, puree the mixture for a couple of seconds, leaving the blender going slowly add the grape seed oil and then the white balsamic vinegar also until incorporated. When dressing is pureed into a very smooth and silky consistency remove from the blender and season with the salt and pepper to taste and add the cumin seed.

In a medium bowl add the salad ingredients mix well, gently pour the dressing over top and mix. Allow to stand for 30 minutes before serving to incorporate the flavors.