1 large or 2 small red onions, cut into wedges (about 2-1/2 cups)
1 tablespoon olive oil
1 cup fresh or frozen corn kernels
1 cup julienne pared jicama
1 cup fresh or frozen edamame, shelled
1 red or yellow bell pepper, seeded and julienned
Margarita Dressing (recipe follows)
2 quarts assorted salad greens
1/2 bunch fresh chives
Margarita Dressing: Combine 1/3 cup olive oil, 2 tablespoons lime juice, 2 teaspoons honey mustard and 2 teaspoons sugar.
Saute onions gently in oil over medium heat for 6 minutes or until crisp-tender. Combine onions, corn, jicama, edamame and bell pepper in bowl. Pour Margarita Dressing over and toss lightly. Chill until ready to serve. Portion over greens in salad bowl or on individual plates. Top with whole chives.
Makes 4 to 6 servings.
Nutritionals per serving with dressing: About 264 cal, 9 g protein, 23 g carb, 12 g fat, 156 cal from fat, 0 mg chol, 32 mg sod, 6 g fiber, Vit A 1971 RE, Vit C 65 mg, Calcium 146 mg.