Pumpernickel Salad - cooking recipe

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

Preparation

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