TRIPLE BERRY AND JICAMA SPINACH SALAD
Looking for a fruity salad? Then check out this triple berry and jicama spinach salad - a colorful side dish.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 120, Carbohydrate 18 g, Cholesterol 0 mg, Fat 1, Fiber 5 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 125 mg, Sugar 9 g, TransFat 0 g
TRIPLE BERRY SALAD
Make and share this Triple Berry Salad recipe from Food.com.
Provided by ratherbeswimmin
Categories Berries
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, toss together lettuce, strawberries, raspberries, blueberries.
- If desired, cover and chill for up to 1 hour.
- For the dressing: in a small bowl, whisk together cream of coconut, lemon juice, water, mustard, and ginger.
- Season to taste with salt and pepper; if desired, cover and chill until ready to serve.
- To serve, pour dressing over lettuce mixture; gently toss to coat.
- Sprinkle with almonds.
Nutrition Facts : Calories 112.8, Fat 4.5, SaturatedFat 2.1, Sodium 37.7, Carbohydrate 18.1, Fiber 4, Sugar 12.4, Protein 2.4
STRAWBERRY & JICAMA SPINACH SALAD FOR TWO
This is a wonderful light salad. I love strawberries and spinach salads with balsamic dressing. This gives the extra crunch from the jicama. Great anytime of the year you want something light and refreshing. Add grilled chicken to make it a full meal.
Provided by Barbara Kavorkian
Categories Other Salads
Time 20m
Number Of Ingredients 14
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
A special side that's simple to make with just six ingredients.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h15m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 80, Carbohydrate 13 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 15 mg, Sugar 9 g, TransFat 0 g
MEXICAN JICAMA FRUIT SALAD
My husband is on a strict diet, no sugar, no fat, no red meat. This was developed for taste, crunch and eye appeal. I have used canned pears when fresh were not available. This is an original recipe. Quick to fix and satisfying.
Provided by Montana Heart Song
Categories Berries
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Peel jicama and pears. Core pears if using fresh or drain & pat dry with paper towels if using canned.
- Cut into julienne strips. Cut grapes in half. Place jicama, pears and grapes in medium serving bowl.
- Sprinkle with lemon juice. Stir gently.
- Add Splenda, fat free half & half and cinnamon. Gently stir until well blended. Cover and chill 1 to 4 hours( I stir once during the chilling).
- Before serving, stir. You may serve in individual bowls or drain the sweet dressing from the jicama/fruit and serve on plates with lettuce leafs for the base. Jicama is juicy, full of water and also crunchy so there will be dressing to eat with a spoon.
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- For the dressing, place the lemon juice, sea salt, mustard, and strawberries into the blender. Blend until smooth. Then with the blender running at low speeds, (3-4 on a Vitamix) add the oil slowly in a thin steady stream until all the oil is added and the dressing is emulsified. Transfer to a container/or jar. Then stir the chia seeds in by hand and let sit to thicken about 10 minutes.
- While the dressing sits, place the spinach in a large serving bowl. Then top with the grilled chicken, berries, pumpkin seeds, and avocado.
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