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Chayote/Mirliton and Red Onion Salad Recipe

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This recipe for Chayote/Mirliton and Red Onion Salad is from From Laurel's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 pounds chayote squash (also know as mirlitons)
3 tbsp. vegetable oil
3 tbsp. olive oil
3 tbsp. red wine vinegar
1/2 tsp. kosher or sea salt, or to taste
1/4 tsp. sugar, or to taste
1/4 tsp. freshly ground black pepper to taste
1/4 tsp. dried or fresh oregano
1/2 cup red onion, thinly sliced

Directions:
Directions:
Place unpeeled chayotes in a saucepan, cover with water, bring to a boil and cover the pan, then reduce heat to low; simmer for 25 to 30 minutes until the chayotes are cooked through.
Drain, and once cool, peel the chayotes. Cut them in half, then slice into sticks.
Combine the remaining ingredients, except for the onions, and whisk into a vinaigrette. Add the onions, mix well and let it sit for 5 to 10 minutes. It can also be made the day before and left in the refrigerator.
Toss the chayote sticks with the vinaigrette and onions. Serve or cover and refrigerate for up to 12 hours.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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