The vibrant summer side dish pairs well with a variety of menu items. It features fresh grape tomatoes and julienned chayote tossed with a tomato cilantro dressing
- Total time:
- Serving size:
SERVING (1/2 CUP)
|
Ingredient
|
Weight
|
Measure
|
|
Chayote squash , julienne |
16.000 oz. |
2 cup |
|
grape tomatoes , cut in half |
16.000 oz. |
2 cup |
|
kosher salt |
|
1 tsp. |
|
V8® Spicy Hot Vegetable Juice |
|
1 cup |
|
sherry wine vinegar |
|
0.25 cup |
|
lime juice |
|
1 tbsp. |
|
black pepper , ground |
|
0.5 tsp. |
|
olive oil |
|
0.333 cup |
|
cilantro , chopped |
|
1 tbsp. |
|
lime juice |
|
0.5 tbsp. |
1. Julienne Chayote using a mandolin. Reserve in cold water.
2. In bowl, season tomatoes with salt. Let stand, reserve.
3. In a medium mixing bowl, combine V8® Original Vegetable Juice, vinegar, lime juice, and pepper. Slowly whisk in olive oil until emulsified.
4. In a large mixing bowl, combine drained Chayote, reserved tomatoes, cilantro and lime juice. Let stand 10 minutes.
5. Add vinaigrette to Chayote salad. Mix Well.
CCP: Hold for cold service at 41°F until needed.
6. To Serve, using #8 spoodle, portion ½ cup onto plate. Serve immediately.
The vibrant summer side dish pairs well with a variety of menu items. It features fresh grape tomatoes and julienned chayote tossed with a tomato cilantro dressing
- Total time:
- Serving size:
SERVING (1/2 CUP)
|
Ingredient
|
Weight
|
Measure
|
|
Chayote squash , julienne |
16.000 oz. |
2 cup |
|
grape tomatoes , cut in half |
16.000 oz. |
2 cup |
|
kosher salt |
|
1 tsp. |
|
V8® Spicy Hot Vegetable Juice |
|
1 cup |
|
sherry wine vinegar |
|
0.25 cup |
|
lime juice |
|
1 tbsp. |
|
black pepper , ground |
|
0.5 tsp. |
|
olive oil |
|
0.333 cup |
|
cilantro , chopped |
|
1 tbsp. |
|
lime juice |
|
0.5 tbsp. |
1. Julienne Chayote using a mandolin. Reserve in cold water.
2. In bowl, season tomatoes with salt. Let stand, reserve.
3. In a medium mixing bowl, combine V8® Original Vegetable Juice, vinegar, lime juice, and pepper. Slowly whisk in olive oil until emulsified.
4. In a large mixing bowl, combine drained Chayote, reserved tomatoes, cilantro and lime juice. Let stand 10 minutes.
5. Add vinaigrette to Chayote salad. Mix Well.
CCP: Hold for cold service at 41°F until needed.
6. To Serve, using #8 spoodle, portion ½ cup onto plate. Serve immediately.
