Jicama-Spinach Salad

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  • 15 min prep time
  • 1 hr 15 min total time
  • 6 ingredients
  • 6 servings

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)

Directions

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

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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