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Jícama and Pineapple Salad with Cilantro Vinaigrette

3.8

(31)

Chopped cilantro in the dressing and whole leaves mixed with the spinach add a double dose of cilantro flavor to this salad.

Recipe information

  • Yield

    Serves 4

Ingredients

1/3 cup vegetable oil
3 tablespoons white wine vinegar
1 tablespoon minced shallot
1/4 cup chopped fresh cilantro
1/4 teaspoon ground cumin
1 6-ounce package baby spinach, stems trimmed
1 small jicama, peeled, cut into 3-inch-long matchstick-size strips
1 cup cubed fresh pineapple
1/2 cup cilantro leaves

Preparation

  1. Step 1

    Whisk first 5 ingredients in small bowl to blend. Season with salt and pepper.

    Step 2

    Combine all remaining ingredients in large bowl. Toss with enough dressing to coat. Divide salad among 4 plates.

TagsSaladJicamaRoot VegetableVegetablePineappleFruitCilantroHerbs & SpicesSpinachLeafy GreensSideDinnerGluten FreeVeganDairy FreeNut FreeVegetarianRawWeeknight MealsNo-CookBon Appétit
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