I am not much of a drinker, at least anymore. 😉  If you’ve known me for a long time, you know that way back in the day, I used to enjoy a cocktail more often than not.  Nowadays, I have very limited tolerance for it and therefore I pretty much abstain except for a glass of wine once a month or so.  The headaches the next day just aren’t worth it to me.  My husband says that’s the price I pay for being so clean.  Ha!  But one of my favorite cocktails used to be a mojito, a Cuban drink with rum, mint, sugar and lime juice.  It’s super refreshing and light.  I had my first mojito in Cuba about 14 years ago and I became an instant fan.

I came up with this salad for a Cuban-inspired menu I taught last month and although it is not anything I ever saw when I was in Cuba, it reminds me of the tropical vibe there and the dressing in particular makes me think of a mojito since it contains mint, honey and lime juice. This recipe was probably the biggest hit last month.  That said, 99% of the people that come to my classes are women, and women love salads.  I always make so much extra of all my salads for classes because I know everyone loves to load up on them.  No matter if I doubled, tripled or quadrupled this salad, there were never any leftovers!

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