Jim Coleman Recipes
Chayote and Tomato Salad
For this recipe you will need:
To prepare this recipe:
Cut each chayote in half lengthwise, and then cut across into slices about 1/8 inch thick.
Blanch lightly, chill and drain. Cut the tomatoes into wedges. Cut the celery into 1-inch length and then julienne the pieces.
Add the remaining salad ingredients and toss lightly. Put all vinaigrette ingredients into bowl and whisk vigorously. Drizzle the vinaigrette over the salad and serve on a bed of crisp red leaf lettuce.