Jicama and Pineapple Salad with Baby Spinach and Cilantro Vinaigrette
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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