Pumpernickel Salad

• 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

1. Bake Yukon slices on lightly oiled baking sheet for 20 minutes at 350u0b0F, 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 350u0b0F 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.

gold potatoes, collards, red onion, stalks, tomatoes, jicama, bread, salt, garlic, pumpernickel crush crouton

Taken from www.food.com/recipe/pumpernickel-salad-88476 (may not work)