Jicama and Spinach Salad Recipe

| 4/10/2015 10:03:00 AM

Highlighting baby spinach, and crunchy jicama, this dashing dish makes the perfect spring side salad. Bonus: It assembles quickly and the zesty dressing is oil-free! Outcome? A sassy salad that is quick to make, packed with crunchy jicama and nutritious leafy greens and tastes great.

Jicama and Spinach Salad

Jicama and Spinach Salad Recipe

Makes 4 to 5 servings


For Salad:
• 10 ounces baby spinach, washed and dried
• 1 jicama, washed, peeled and cut in strips
• 16 grape or cherry tomatoes, cut in half
• 12 green or kalamata olives, chopped
• 4 teaspoons raw or roasted sunflower seeds
• 8 teaspoons walnuts, chopped
• Maple Mustard Dressing (see below)

For Dressing:
• 4 heaping tablespoons Dijon mustard
• 2 tablespoon maple syrup (plus more to taste, if desired)
• 2 cloves garlic, minced
• 1 to 2 tablespoons water
• 1/4 teaspoon sea salt
• Dash cayenne pepper