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Jicama and Pineapple Salad with Baby Spinach and Cilantro Vinaigrette

  • 10 mins
  • 9 ingredients

Ingredients

  • 1/3 cup vegetable oil
  • 3 tbs white wine vinegar
  • 1 tbs minced shallots
  • 1/4 cup fresh cilantro, chopped
  • 1/2 tsp ground cumin
  • 1 (6 oz) package baby spinach, stems trimmed
  • 1 small jicama, peeled and cut into 3 inch long matchstick size strips
  • 1 cup cubed pineapple
  • 1/2 cup cilantro leaves
  • Whisk first five ingredients in a small bowl to blend.
  • Season with salt and pepper, then combine all remaining ingredients in a large bowl.
  • Toss with enough dressing to coat, then divide salad among 4 plates.

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