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Caribbean Heat Salad Recipe

Serves 2 to 3

Per serving: 259 Calories (kcal); 21g Total Fat; (68% calories from fat); 5g Protein; 16g Carbohydrate; 0mg Cholesterol; 50mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates


  • 3 tbsp canola oil
  • 2 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1 whole Scotch bonnet pepper, punctured with a fork
  • 4 whole cloves
  • 8 to 10 large romaine lettuce leaves, torn into bite-size pieces
  • 6 to 8 button mushrooms, sliced
  • 1/2 small peeled cucumber, sliced
  • 2 to 3 scallions, chopped
  • 4 to 6 cherry tomatoes, halved
  • Salt and pepper to taste


1. In a large skillet, heat the oil, vinegar, and mustard.
2. Add the Scotch bonnet pepper and cloves and cook for about 4 minutes over medium heat, stirring occasionally.
3. Remove the cloves and add the greens, mushrooms, cucumber, and scallions, and cover the pan.
4. Cook for 3 to 5 minutes more, stirring occasionally, until the greens are wilted.
5. Add the tomatoes and cook for 1 minute more.
6. Transfer the salad to serving plates.
7. Remove the Scotch bonnet, cut into strips, discard seeds, and serve to those who savor hot food.
8. Season the wilted greens with salt and pepper to taste.


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Main Ingredient:Vegetable
Cuisine:American / Caribbean
Preparation Method:Fry
Special Diet:Vegetarian
Low Fat

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