Jicama-Spinach Salad

A special side that’s simple to make with just six ingredients.

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Servings 6

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ingredients 6
Prep Time 15 min
Total Time 1 hr 15 min

Ingredients

Dressing

2: tablespoons lime juice

2: tablespoons honey

1: tablespoon vegetable oil

Salad

1: small jicama (7 to 8 oz)

: Seeds of 1 pomegranate, or 1 1/2 cups sliced fresh strawberries

3: cups fresh baby spinach leaves (from 10-oz bag)

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Directions

1 In small bowl, mix dressing ingredients until well blended. Cover; refrigerate 1 hour to blend flavors.
2 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.
3 Just before serving, pour dressing over salad; toss gently to mix.

EXPERT TIPS

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Expert Tips

To use pomegranates peel the skin away; loosen and separate the red seeds from the membranes.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 80
Calories from Fat: 20),

% Daily Value

Total Fat: 2 1/2g; 2 1/2%
(Saturated Fat 0g, 0% Trans Fat 0g 0% ),
Cholesterol: 0mg; 0%;
Sodium: 15mg; 15%;
Total Carbohydrate: 13g; 13%
(Dietary Fiber 2g 2% Sugars 9g 9% ),
Protein: 0g; 0%

% Daily Value*:

Vitamin A: 30%;
Vitamin C: 20%;
Calcium: 0%;
Iron: 4%;

Exchanges:

1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;