Strawberry-Jicama Salad with Poppy Seed Dressing2012-09-22
- Servings : 4
- Prep Time : 10m
- Cook Time : 5m
- Ready In : 15m
This salad is perfect for entertaining. It is light, fresh, and a snap to make! The jicama adds a great crispy texture that goes perfectly with the nutty almonds and sweet strawberries.
- 3 cups fresh baby spinach, washed
- 1 cup sliced strawberries
- 1 cup jicama, peeled and julienned
- 1/2 cup sliced almonds
- 1 teaspoon olive oil
- 2 1/2 tablespoons apple cider vinegar
- 2 1/2 tablespoonns water
- 1 tablespoon fresh lemon juice
- 1 tablespoon honey
- 1 tablespoon poppy seeds
- 1/4 teaspoon onion powder
- 1 pinch black pepper
- 1/2 teaspoon ground mustard
- 1/4 cup vegetable oil
Toast almonds by placing them in a small frying pan with olive oil. Toast for three or four minutes over medium heat until lightly aromatic. Use care not to overcook or burn the almonds. Remove from heat and allow to cool.
To make the dressing, combine vinegar, water, lemon juice, honey, poppy seeds, onion powder, black pepper, and ground mustard in a small mixing bowl.
Place 3/4 cup of spinach on each of 4 medium-sized salad plates. Arrange 1/4 cup jicama, 1/4 cup strawberries, and 2 tablespoons almonds on top of the spinach on each plate. Pour 2 tablespoons of the dressing over each salad. Serve immediately.
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This information is per serving.
Total Fat22.1 g
Saturated Fat2.7 g