Strawberry Jicama Toss Recipe 475

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STRAWBERRY JICAMA SALAD



Strawberry Jicama Salad image

This is a wonderful salad to have when strawberries are at their peak.You may also add papaya,mango, or kiwi to the salad.We like this in the summer with BBQ, Mexican food, or anything grilled. Originally from the "Best of the Best From Arizona" cookbook.

Provided by Leslie in Texas

Categories     Strawberry

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 lb fresh spinach
1 head bibb lettuce, torn into bite-sized pieces
1 pint fresh strawberries, sliced
1/4 cup chopped pecans, toasted
1 medium jicama, peeled and cut in julienne slices
1/3 cup raspberry vinegar
1/3 cup sugar
1 tablespoon poppy seed
2 teaspoons finely minced onions or 2 teaspoons green onions, thinly sliced
1/4 cup canola oil

Steps:

  • In a large salad bowl combine the salad ingredients.
  • Whisk together the dressing ingredients.
  • Pour dressing over salad and toss well; serve.

STRAWBERRY & JICAMA SPINACH SALAD FOR TWO



Strawberry & Jicama Spinach Salad for Two image

This is a wonderful light salad. I love strawberries and spinach salads with balsamic dressing. This gives the extra crunch from the jicama. Great anytime of the year you want something light and refreshing. Add grilled chicken to make it a full meal.

Provided by Barbara Kavorkian

Categories     Other Salads

Time 20m

Number Of Ingredients 14

SALAD
4 c ready to eat spinach salad (about 1/2 10oz bag)
1/2 small jicama or apple, cut into match sticks
1/2 c fresh strawberries, sliced in half
1 kiwi fruit
2 Tbsp walnuts (optional)
1 grilled chicken breast, cubed
DRESSING
1 Tbsp vegetable oil
1 Tbsp honey
1 Tbsp orange juice, fresh
1 1/2 tsp cider vinegar or white vinegar
1/2 tsp poppy seeds (optional)
1 tsp dijon mustard

Steps:

  • 1. In a tightly covered pint canning jar or container, shake all the dressing ingredients together.
  • 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 or apple into about 1x 1/4-inch sticks. Wrap remaining jicama or apple and refrigerate for another use.
  • 3. Peel the kiwi. Cut lengthwise in half, then cut into slices. Rinse the strawberries with cool water and lightly pat dry. Remove the leaves and cut the berries lengthwise into slices.
  • 4. If spinach salad is not trimmed and cleaned, remove and discard the stems from the spinach leaves. Rinse the leaves in cool water. Shake off excess water and blot to dry with paper towels. Tear any large leaves into bite-size pieces.
  • 5. In a large salad bowl, place the spinach, strawberries, jicama or apple sticks and kiwi slices. Shake the dressing again to mix ingredients. Pour the dressing over the salad ingredients, and toss with 2 large spoons or salad tongs. Top with 1/2 chicken breast and walnuts if desired. To keep salad crisp, serve immediately.

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