Jicama-Spinach Salad

Name: Jicama-Spinach Salad
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Cuisine: Global
Ingredients: 710 milliliters fresh baby spinach leaves (from 10-oz bag); 2 Tbsps honey; 198 grams small jicama; 2 Tbsps lime juice; 1 Seeds of pomegranate, or 1 1/2 cups sliced fresh strawberries; 1 Tbsp vegetable oil

Jicama-Spinach Salad is a gluten free, dairy free, and vegetarian side dish. One portion of this dish contains around 1g of protein, 2g of fat, and a total of 59 calories. This recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 6. A mixture of baby spinach leaves, vegetable oil, jicama, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 1 hour and 15 minutes.

Instructions

In small bowl, mix dressing ingredients until well blended. Cover; refrigerate 1 hour to blend flavors.

Equipment you will use

Bowl

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.

Ingredients you will need

Pomegranate Seeds