Jicama-Sunchoke Salad with

Mustard Dressing

Ingredients:

1 to 1 1/2 lb. jicama, peeled and cut julienne

2 c. peeled sunchokes, cut julienne

1 1/2 c. drained and rinsed cannes red kidney beans

1 large bunch chopped watercress

1 bunch mustard greens, torn into bite size pieces

1 medium green bell pepper, chopped

1 medium yellow or red bell pepper, chopped

4 green onions, finely chopped

1/2 c. cider vinegar

1/2 c. Dijon mustard

2 garlic cloves

1 tsp. minced fresh dill

1 tsp. minced fresh cilantro

salt and freshly ground pepper

1/4 c. sunflower seed oil

3 Tbsp. minced fresh parsley

Directions:

Combine first eight ingredients in large bowl. Combine vinegar, Dijon mustard and garlic in medium bowl. Gradually whisk in oil. Add parsley, dill and cilantro. Season with salt and pepper. Add to salad and toss well. Let marinate at least one hour at room temperature. toss again before serving.