Pumpernickel Salad Recipe

Name: Pumpernickel Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 yukon gold potatoes, sliced and baked; 2 cups greens (collards, mustards, etc.); 1/4 cup red onion, shaved; 12 stalks asparagus (5 inches long); 10 whole cherry tomatoes; 1/2 cup jicama, julienne (aka as yam beans or Mexican yam); 5 slices pumpernickel bread, toasted; salt and pepper; 2 tablespoons roasted garlic herb salad dressing; 1/2 cup pumpernickel crush crouton

Servings: persons

1
Bake Yukon slices on lightly oiled baking sheet for 20 minutes at 350u00b0F, and then 2 more minutes under the broiler; sprinkle with salt and pepper.
2
Broil lightly oiled asparagus for 2 minutes; sprinkle with salt and pepper.
3
Cut the pumpernickel into cubes and toast in oven at 350u00b0F for 5 minutes.
4
In medium mixing bowl, combine field greens, red onions, jicama, and croutons; toss with 2 tablespoons of the roasted garlic dressing.
5
Place salad on large serving plate and garnish with cherry tomatoes, bread and potatoes; serve immediately.
6
Salad tastes best when made with ingredients that are room temperature.

161

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 2 yukon gold potatoes, sliced and baked, 2 cups greens (collards, mustards, etc.), 1/4 cup red onion, shaved, 12 stalks asparagus (5 inches long), and more.

Yes, Pumpernickel 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.

That's it — enjoy your meal!

Pumpernickel Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions