Claremont Diner Salad
This is a great little salad from a local diner. We finally decided to make it at home to save money. It is filling, but not a complete meal for most. I recommend doubling it and adding avocado and some pita bread for a whole meal. Otherwise, a small soup on the side would be good.
This is a great little salad from a local diner. We finally decided to make it at home to save money. It is filling, but not a complete meal for most. I recommend doubling it and adding avocado and some pita bread for a whole meal. Otherwise, a small soup on the side would be good.
- Carbohydrate 56.0451812112242 g
- Cholesterol 0 mg
- Fat 4.06829640025563 g
- Fiber 18.7628696719419 g
- Protein 17.7017560041943 g
- Saturated Fat 0.506365380065802 g
- Serving Size 1 1 Serving (306g)
- Sodium 23.1419800004734 mg
- Sugar 37.2823115392824 g
- Trans Fat 0.934923140058228 g
- Calories 318 calories
Step-by-step
- Combine all ingredients.
- Toss with Rasberry Vinaigrette.
Chopped romaine serves as the structural backbone of this combination, holding the heavier pulses and crunchy vegetables in suspension without collapsing under a heavy dressing. When resizing this single-portion recipe for multiple diners, keep the volume ratio of beans to raw vegetables balanced so the bowl remains crisp rather than dense. Raw squash and jicama release moisture slowly over time, making this mixture uniquely tolerant of advance preparation.
- Rinse canned chickpeas and black beans in cold water for thirty seconds to remove excess starch that clouds dressings.
- Store chopped squash and jicama in an airtight container with a damp paper towel for up to twenty-four hours before tossing.
- Whisk raspberry vinaigrette at a standard three-to-one oil-to-acid ratio to properly coat the dense fiber of the legumes.
- Keep dressing separate until service to maintain the crunch of the green bell pepper.
Combining the produce items hours ahead allows the flavors to meld while maintaining structural integrity in the refrigerator at 38 degrees Fahrenheit. Leftovers hold their texture well into the next day provided no salt was added prematurely to the raw squash.
