SPINACH-STRAWBERRY SALAD

By Grandmax4

Ingredients

• Honey-Dijon Dressing (below)
• 1 small jicama
• 2 kiwifruit
• 1/2 pint strawberries (1 cup)
• 7 cups ready-to-eat spinach (from 10-ounce bag) (7 to 8 cups)
• 1 cup alfalfa sprouts
• HONEY-DIJON DRESSING
• 2 tablespoons vegetable oil
• 2 tablespoons honey
• 2 tablespoons orange juice
• 1 tablespoon seasoned rice vinegar or white vinegar
• 1 teaspoon poppy seed -- if desired
• 2 teaspoons Dijon mustard

Details

Servings 4

Preparation

Step 1

1. Prepare Honey-Dijon Dressing (below).

2. Peel the jicama, removing the brown skin and a thin layer of the flesh just under the skin. The skin can sometimes be slightly tough. Cut about half of the jicama into about 1 × 1/4-inch sticks to measure about 3/4 cup. Wrap remaining jicama, and refrigerate for another use.

3. Peel the kiwifruit. Cut lengthwise in half, then cut into slices.

4. Rinse the strawberries with cool water, and pat dry. Remove the leaves, and cut the berries lengthwise into slices.

5. Remove the stems from the spinach leaves, and tear any large leaves into bite-size pieces. Place the spinach, strawberries, alfalfa sprouts, jicama sticks and kiwifruit slices in the bowl. Pour the dressing over the salad ingredients, and toss with 2 large spoons or salad tongs. To keep salad crisp, serve immediately.

6. HONEY-DIJON DRESSING:

Shake all ingredients in a tightly covered jar or container. Shake again before pouring over salad.

Essential Equipment: large salad or mixing bowl

Tips

Besides the spinach, packaged mixed salad greens that are already cleaned and ready to use are available in the produce section of the supermarket. A 10-ounce bag is about 7 cups of greens. The Italian variety is especially pretty.

Leftover jicama can be cut into sticks and served with other raw vegetables for a snack or appetizer.