Firehouse Salad Recipe

Name: Firehouse Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Salads
Ingredients: 1 head leafy green lettuce, roughly chopped; 1 pint cherry tomatoes; 1/2 large red onion, thinly sliced*; 4 carrots, julienned or thinly sliced*; 1 can black beans, drained and rinsed; 1 mango, pitted and cubed; 2 small beets, cooked, peeled, and julienned or sliced into thin strips (about 1 cup)*; Lime-cumin vinaigrette, recipe follows; 1/4 cup fresh lime juice; 1/4 cup rice wine vinegar; 1/4 teaspoon cumin; 1 tablespoons honey; 1 teaspoon minced jalapeno, minced; 2 teaspoons olive oil; Kosher salt and freshly ground black pepper; 1/2 bunch cilantro, leaves picked and chopped

Servings: persons

1 head leafy green lettuce, roughly chopped
1 pint cherry tomatoes
1/2 large red onion, thinly sliced*
4 carrots, julienned or thinly sliced*
1 can black beans, drained and rinsed
1 mango, pitted and cubed
2 small beets, cooked, peeled, and julienned or sliced into thin strips (about 1 cup)*
Lime-cumin vinaigrette, recipe follows
1/4 cup fresh lime juice
1/4 cup rice wine vinegar
1/4 teaspoon cumin
1 tablespoons honey
1 teaspoon minced jalapeno, minced
2 teaspoons olive oil
Kosher salt and freshly ground black pepper
1/2 bunch cilantro, leaves picked and chopped

1
In a large bowl toss the lettuce, tomatoes, red onion, carrots and black beans to evenly combine.
2
Plate this mixture and top with the mango and the beet sticks.
3
Drizzle on lime cumin vinaigrette.
4
*Cook's Note: The red onion, carrots, and beets can be done on a v-slicer or a mandoline.
5
Combine the lime juice, rice wine vinegar, cumin, honey and jalapeno until smooth.
6
Slowly drizzle in the olive oil.
7
Season with salt and pepper.
8
Whisk in cilantro.
9
Taste and adjust seasonings.
10
Reserve.
11
To morph into a Sauteed Shrimp Salad: Place 12 to 15 (about 3/4 pound) large peeled shrimp in a small bowl.
12
Pour about half of the lime cumin vinaigrette over the shrimp.
13
Cover and marinate for 20 minutes.
14
In a saute pan over high heat, toss the shrimp, with salt and pepper, for 2 to 3 minutes, or until their tails turn bright pink.
15
Serve over the salad and drizzle on remaining lime cumin vinaigrette.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 head leafy green lettuce, roughly chopped, 1 pint cherry tomatoes, 1/2 large red onion, thinly sliced*, 4 carrots, julienned or thinly sliced*, and more.

Yes, Firehouse Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Firehouse Salad

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