Jicama Spinach Salad Recipes

SWEET AND SOUR SPINACH JICAMA SALAD

Steps:

• Whisk sugar, olive oil, vinegar, onion juice, mustard, salt, and onion powder together in a bowl until sugar is dissolved.
• Mix spinach, jicama, onion, bacon bits, sesame seeds, and pine nuts in a large bowl.
• Pour olive oil dressing over the salad; toss to combine.

JICAMA-SPINACH SALAD

Steps:

• In small bowl, mix dressing ingredients until well blended. Cover; refrigerate 1 hour to blend flavors.
• 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.
• Just before serving, pour dressing over salad; toss gently to mix.

TRIPLE BERRY AND JICAMA SPINACH SALAD

Steps:

• In small food processor or blender, combine all dressing ingredients; process until smooth.
• In large bowl, toss spinach and 1/4 cup of the dressing. On 6 serving plates, arrange salad. To serve, top each salad with jicama, blackberries, raspberries, strawberries and drizzle with scant 1 tablespoon of remaining dressing.

JICAMA SALAD

Steps:

• In a medium bowl toss all ingredients together. Serve as a garnish.

SWEET CORN, JICAMA, AND BABY SPINACH SALAD WITH TEQUILA LIME DRESSING

Steps:

• Cook corn in salted water until tender. Remove corn from cob. Peel and julienne jicama. Dice red and yellow peppers. Put all ingredients for dressing in a medium sauce pot except oil and bring to a boil. Slowly emulsify oil into base and reserve. Toss spinach, jicama and corn together and dress.
• Divide evenly between six plates and garnish with peppers and pinon.

SPINACH-ORANGE SALAD

Steps:

• Whisk fresh orange juice, Sherry wine vinegar, honey, fresh lime juice and chili powder in large bowl to blend. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.
• Combine remaining ingredients in another large bowl. Toss salad with enough dressing to coat lightly.

JíCAMA, RADISH, AND PEPITA SALAD

Steps:

• Whisk first 5 ingredients in small bowl. Season dressing with salt and pepper. Toss lettuce, jicama, and radishes in large bowl. Add dressing and toss to coat. Divide salad among 4 plates. Sprinkle with pumpkin seeds and cheese and serve.

STRAWBERRY JICAMA SALAD

Steps:

• In a large salad bowl combine the salad ingredients.
• Whisk together the dressing ingredients.
• Pour dressing over salad and toss well; serve.

SPINACH SALAD WITH CHILI LIME DRESSING

Steps:

• If using bulk spinach, remove stems, wash, pat dry and tear into bite-sized pieces.
• Combine spinach, avocado and jicama in large bowl; set aside.
• Combine oil and next 6 ingredients in a jar; cover tightly and shake vigorously.
• Drizzle dressing over salad and toss gently to coat.
• Sprinkle with sunflower kernels; serve immediately.

JICAMA AND ORANGE SALAD WITH CITRUS-CUMIN VINAIGRETTE

Steps:

• Using a sharp knife, cut both ends off the oranges, and remove the peel and pith. Slice the peeled fruit crosswise into 1/4-inch rounds, and remove any seeds. Transfer slices to a large bowl, and combine with jicama and spinach. Toss with the vinaigrette, and serve immediately.

SPINACH, JICAMA, AND MANGO SALAD

Steps:

• 1. In a small dry skillet, toast the almonds, stirring, until aromatic and lightly browned, about 2 minutes. Set aside. In a large bowl place the spinach, jicama, and mango. 2. In a small bowl, whisk together the vinegar, salt, and oil. Add the dressing to the salad and toss. Add the nuts to the salad and toss to mix. Divide the salad among 4 serving plates. Sprinkle with cheese. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.