Spinach Salad With Jicama Food

STRAWBERRY & JICAMA SPINACH SALAD FOR TWO

Steps:

• 1. In a tightly covered pint canning jar or container, shake all the dressing ingredients together.
• 2. Peel the jicama, removing the brown skin and a thin layer of the flesh just under the skin. The skin can sometimes be slightly tough. Cut about half of the jicama or apple into about 1x 1/4-inch sticks. Wrap remaining jicama or apple and refrigerate for another use.
• 3. Peel the kiwi. Cut lengthwise in half, then cut into slices. Rinse the strawberries with cool water and lightly pat dry. Remove the leaves and cut the berries lengthwise into slices.
• 4. If spinach salad is not trimmed and cleaned, remove and discard the stems from the spinach leaves. Rinse the leaves in cool water. Shake off excess water and blot to dry with paper towels. Tear any large leaves into bite-size pieces.
• 5. In a large salad bowl, place the spinach, strawberries, jicama or apple sticks and kiwi slices. Shake the dressing again to mix ingredients. Pour the dressing over the salad ingredients, and toss with 2 large spoons or salad tongs. Top with 1/2 chicken breast and walnuts if desired. To keep salad crisp, serve immediately.

JICAMA-SPINACH SALAD

Steps:

• In small bowl, mix dressing ingredients until well blended. Cover; refrigerate 1 hour to blend flavors.
• Peel jicama; cut into 1/4-inch-thick slices. With 1-inch heart-shaped cutter, cut out shapes from slices (about 1 cup hearts). In large bowl, gently toss jicama, pomegranate seeds and spinach.
• Just before serving, pour dressing over salad; toss gently to mix.

SWEET AND SOUR SPINACH JICAMA SALAD

Steps:

• Whisk sugar, olive oil, vinegar, onion juice, mustard, salt, and onion powder together in a bowl until sugar is dissolved.
• Mix spinach, jicama, onion, bacon bits, sesame seeds, and pine nuts in a large bowl.
• Pour olive oil dressing over the salad; toss to combine.

SWEET CORN, JICAMA, AND BABY SPINACH SALAD WITH TEQUILA LIME DRESSING

Steps:

• Cook corn in salted water until tender. Remove corn from cob. Peel and julienne jicama. Dice red and yellow peppers. Put all ingredients for dressing in a medium sauce pot except oil and bring to a boil. Slowly emulsify oil into base and reserve. Toss spinach, jicama and corn together and dress.
• Divide evenly between six plates and garnish with peppers and pinon.

JíCAMA, RADISH, AND PEPITA SALAD

Steps:

• Whisk first 5 ingredients in small bowl. Season dressing with salt and pepper. Toss lettuce, jicama, and radishes in large bowl. Add dressing and toss to coat. Divide salad among 4 plates. Sprinkle with pumpkin seeds and cheese and serve.

TRIPLE BERRY AND JICAMA SPINACH SALAD

Steps:

• In small food processor or blender, combine all dressing ingredients; process until smooth.
• In large bowl, toss spinach and 1/4 cup of the dressing. On 6 serving plates, arrange salad. To serve, top each salad with jicama, blackberries, raspberries, strawberries and drizzle with scant 1 tablespoon of remaining dressing.

TEX-MEX SPINACH SALAD

Steps:

• In a salad bowl, combine the first six ingredients. Serve with dressing.

SPINACH SALAD WITH JICAMA

Steps:

• Tear spinach into a chilled salad bowl.
• Place mushrooms on top.
• Layer jicama on top of mushrooms.
• Pour some of the dressing over the salad and mix thoroughly, lifting the leaves up from the bottom.
• Sprinkle with sesame seeds and Maggi (if desired).
• Serve with additional dressing on the side.

SPINACH SALAD WITH CHILI LIME DRESSING

Steps:

• If using bulk spinach, remove stems, wash, pat dry and tear into bite-sized pieces.
• Combine spinach, avocado and jicama in large bowl; set aside.
• Combine oil and next 6 ingredients in a jar; cover tightly and shake vigorously.
• Drizzle dressing over salad and toss gently to coat.
• Sprinkle with sunflower kernels; serve immediately.