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
