PINEAPPLE AND JICAMA SALAD WITH CILANTRO
List of Ingredients
2/3 cup canola oil
6 tablespoons white wine vinegar
2 tablespoons minced shallots
1/2 cup cilantro, chopped
1/2 teaspoon ground cumin
salt and freshly ground black pepper, to taste
12 ounces cleaned and trimmed baby spinach
1 medium jicama, peeled and cut into 3-inch julienne
2 cups cubed fresh pineapple
1 cup whole cilantro leaves (no stems)
In a small bowl, whisk together oil, vinegar, shallots, cilantro and cumin. Season with salt and pepper; set aside.
In a large bowl, combine remaining ingredients. Add dressing a little at a time, tossing to coat salad. (You may not have to use all the vinaigrette.)
Recipe
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