Caribbean heat salad

 
                            Caribbean Heat Salad
 
 Recipe By     :The Global Vegetarian, Jay Solomon
 Serving Size  : 2     Preparation Time :0:00
 Categories    : The Global Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   3        tablespoons  canola oil
   2        tablespoons  red wine vinegar
   1           teaspoon  Dijon mustard
   1              whole  Scotch bonnet pepper
                         ---punctured with a fork
   4                     whole         cloves
   8              large  Romaine lettuce leaves -- (to 10)
                         ---torn into bite-size pieces
   6                     button mushrooms -- sliced
                         ---to 8
      1/2         small  peeled cucumber -- sliced
   2                     scallions -- chopped
                         ---to 3
   4                     cherry tomatoes -- halved
                         ---to 6
                         salt & pepper to taste
 
 In a large skillet, heat the oil, vinegar, and mustard.  Add the Scotch bonnet
pepper and cloves and cook for about 4 minutes over medium heat, stirring
occasionally.  Remove the cloves and add the greens, mushrooms, cucumber, and
scallions, and cover the pan.  Cook for 3 to 5 minutes more, stirring
occasionally, until the greens are wilted.  Add the tomatoes and cook for 1
minute more.
 
 Transfer the salad to serving plates.  Remove the Scotch bonnet, cut into
strips, discard seeds, and serve to those who savor hot food.  Season the
wilted greens with salt & pepper to taste.
 
 Makes 2 to 3 servings.
 
 
 
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 Per serving: 259 Calories (kcal); 21g Total Fat; (68% calories from fat); 5g
Protein; 16g Carbohydrate; 0mg Cholesterol; 50mg Sodium
 Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 4 Fat; 0
Other Carbohydrates
 
 
 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0