Triple Berry and Jicama Spinach Salad

Name: Triple Berry and Jicama Spinach Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Global
Ingredients: 170 grams bag fresh baby spinach leaves; 237 milliliters bite-size strips (1x1/4x1/4 inch), peeled jicama; 237 milliliters fresh blackberries; 2 Tbsps canola oil; 1 small clove garlic, crushed; 2 Tbsps medium jalapeño chiles, seeded, finely chopped; 3 Tbsps hot pepper jelly; 59 milliliters fresh raspberries; 237 milliliters fresh raspberries; 2 Tbsps raspberry vinegar or red wine vinegar; 0 teaspoons salt; 2 teaspoons finely chopped shallot; 237 milliliters sliced fresh strawberries

You can never have too many side dish recipes, so give Triple Berry and Jicam If you have salt, bite-size strips, pepper jelly, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 30 minutes.

Instructions

In small food processor or blender, combine all dressing ingredients; process until smooth.

Equipment you will use

Food Processor

Blender

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.

Ingredients you will need

Blackberries