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Jicama, Spinach and Pineapple Salad
Jicama, Spinach and Pineapple Salad
Ingredients: 4 tsp. olive oil 3 Tbsp. white wine vinegar 1 Tbsp. minced shallots 1/4 cup chopped fresh cilantro 1/4 tsp. ground cumin Morton Lite SaltŪ Pepper to taste 6 oz. baby spinach leaves 1 small jicama, peeled, cut into 3-inch long matchsticks 1 cup cubed fresh pineapple 1/2 cup fresh cilantro Preparation: Whisk first 5 ingredients in a small bowl to blend. Season vinaigrette to taste with salt and pepper. Combine all remaining ingredients in a large bowl. Toss salad with enough vinaigrette to coat. Divide salad among 4 plates. Makes: 4 servings Serving size:1/4th recipe LA Exchange: 1 Vegetable, 1 Fat, 1 Condiment |
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