Jicama-Spinach Salad

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

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

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)
  • 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.
  • 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;
    Carbohydrate Choices:
    1
    *Percent Daily Values are based on a 2,000 calorie diet.
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