Triple Berry And Jicama Spinach Salad Food

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TRIPLE BERRY AND JICAMA SPINACH SALAD



Triple Berry and Jicama Spinach Salad image

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

1/4 cup fresh raspberries
3 tablespoons hot pepper jelly
2 tablespoons canola oil
2 tablespoons raspberry vinegar or red wine vinegar
2 medium jalapeño chiles, seeded, finely chopped (2 tablespoons)
2 teaspoons finely chopped shallot
1/4 teaspoon salt
1 small clove garlic, crushed
1 bag (6 oz) fresh baby spinach leaves
1 cup bite-size strips (1x1/4x1/4 inch), peeled jicama
1 cup fresh blackberries
1 cup fresh raspberries
1 cup sliced fresh strawberries

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



Triple Berry Salad image

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

6 cups coarsely chopped romaine lettuce
3 cups quartered fresh strawberries
1/2 cup fresh raspberry
1/2 cup fresh blueberries
1/4 cup cream of coconut
2 tablespoons lemon juice
1 tablespoon water
1 tablespoon Dijon mustard
1/2 teaspoon ground ginger
salt
pepper
1/4 cup sliced almonds, tossed

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



Strawberry & Jicama Spinach Salad for Two image

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

SALAD
4 c ready to eat spinach salad (about 1/2 10oz bag)
1/2 small jicama or apple, cut into match sticks
1/2 c fresh strawberries, sliced in half
1 kiwi fruit
2 Tbsp walnuts (optional)
1 grilled chicken breast, cubed
DRESSING
1 Tbsp vegetable oil
1 Tbsp honey
1 Tbsp orange juice, fresh
1 1/2 tsp cider vinegar or white vinegar
1/2 tsp poppy seeds (optional)
1 tsp dijon mustard

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



Jicama-Spinach Salad image

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

2 tablespoons lime juice
2 tablespoons honey
1 tablespoon vegetable oil
1 small jicama (7 to 8 oz)
Seeds of 1 pomegranate, or 1 1/2 cups sliced fresh strawberries
3 cups fresh baby spinach leaves (from 10-oz bag)

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



Mexican Jicama Fruit Salad image

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

1 lb jicama
2 fresh pears or 6 ounces pear halves in natural juice
20 -25 seedless grapes
1 tablespoon lemon juice
2 (1 g) packets Splenda sugar substitute
1/4 cup fat-free half-and-half
1/2 teaspoon cinnamon

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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