ABOUT THE RECIPE:
Crunchy Jicama and Spinach Salad is a tasty salad with a jazzy twist.
Makes 4 Servings
10 ounces baby spinach
1 jicama, peeled, and cut in 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 (see below), plus more as needed
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 one tablespoon of the dressing over each salad, plus more if desired. Serve immediately.
3 heaping tablespoons Dijon mustard
3 tablespoons maple syrup
2 cloves garlic, minced
1 tablespoon filtered or spring water, plus more as needed
1/4 teaspoon sea salt
Pinch of cayenne pepper
Put all of the ingredients in 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.