Jicama and Pineapple Salad with Baby Spinach and Cilantro Vinaigrette
|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.