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Jicama and Spinach Salad

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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

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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)
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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.

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MAPLE-MUSTARD DRESSING

  • 3 heaping tablespoons Dijon mustard
  • 3 tablespoons maple syrup
  • 1 small clove garlic, minced (or 1/8 teaspoon garlic powder)
  • 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.

Nutrition Facts

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