ABOUT THE RECIPE:
This delicious salad makes a unique first course, light lunch or satisfying side dish. Crisp slices of juicy jicama are paired with baby spinach, walnuts, sunflower seeds, and olives, then topped with a zingy, oil-free dressing. It's a very tasty salad with a jazzy twist!
Makes 4 Servings
INGREDIENTS:
- 10 to 12 ounces baby spinach
- 1 medium jicama, peeled, and cut into strips
- 16 grape or cherry tomatoes, cut in half
- 12 green or Kalamata olives, chopped
- 8 teaspoons chopped walnuts
- 4 teaspoons raw or roasted sunflower seeds
- 4 tablespoons Maple-Mustard Salad Dressing, plus more as needed (recipe below)
INSTRUCTIONS:
Divide the baby spinach among 4 salad plates. For each serving, top with one-quarter of the jicama strips, 8 tomato halves, and one-quarter of the chopped olives. Sprinkle each serving with 2 teaspoons walnuts and 1 teaspoon sunflower seeds. Drizzle about 1 tablespoon of the dressing over each salad, plus more if desired. Serve immediately.
MAPLE-MUSTARD DRESSING
- 3 heaping tablespoons Dijon mustard
- 3 tablespoons maple syrup
- 2 small cloves garlic, minced
- 1 tablespoon water, plus more as needed
- 1/4 teaspoon sea salt
- Pinch of cayenne pepper
Put all of the ingredients into a small mixing bowl. Whisk until smooth. Add more water, if needed, 1 teaspoon at a time, to achieve the desired consistency. For a sweeter dressing, add an additional tablespoon of maple syrup. Tightly covered and stored in the refrigerator, leftover dressing will keep for about 3 days.
Ingredients
Directions
ABOUT THE RECIPE:
This delicious salad makes a unique first course, light lunch or satisfying side dish. Crisp slices of juicy jicama are paired with baby spinach, walnuts, sunflower seeds, and olives, then topped with a zingy, oil-free dressing. It's a very tasty salad with a jazzy twist!
Makes 4 Servings
INGREDIENTS:
- 10 to 12 ounces baby spinach
- 1 medium jicama, peeled, and cut into strips
- 16 grape or cherry tomatoes, cut in half
- 12 green or Kalamata olives, chopped
- 8 teaspoons chopped walnuts
- 4 teaspoons raw or roasted sunflower seeds
- 4 tablespoons Maple-Mustard Salad Dressing, plus more as needed (recipe below)
INSTRUCTIONS:
Divide the baby spinach among 4 salad plates. For each serving, top with one-quarter of the jicama strips, 8 tomato halves, and one-quarter of the chopped olives. Sprinkle each serving with 2 teaspoons walnuts and 1 teaspoon sunflower seeds. Drizzle about 1 tablespoon of the dressing over each salad, plus more if desired. Serve immediately.
MAPLE-MUSTARD DRESSING
- 3 heaping tablespoons Dijon mustard
- 3 tablespoons maple syrup
- 2 small cloves garlic, minced
- 1 tablespoon water, plus more as needed
- 1/4 teaspoon sea salt
- Pinch of cayenne pepper
Put all of the ingredients into a small mixing bowl. Whisk until smooth. Add more water, if needed, 1 teaspoon at a time, to achieve the desired consistency. For a sweeter dressing, add an additional tablespoon of maple syrup. Tightly covered and stored in the refrigerator, leftover dressing will keep for about 3 days.