Spinach Salad With Figs And Jicama

Course : Salads
Serves: 8
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1 pound spinach -- stems removed, washed and dried
1/2 cup balsamic jalapeno vinaigrette -- *see note
1 cup dried calimyrna or fresh black mission fig quartered
1 small jicama -- cut in strips
1 medium red bell pepper -- cut in thin strips

Preparation / Directions:

*note: recipe separate Toss the spinach in a bowl with half the dressing and arrange on salad plates. Toss the figs and jicama together with the remaining dressing in the same bowl and place on top of the spinach. Garnish with red pepper strips and drizzle any dressing remaining in the bowl over the salad. VARIATIONS: Cooking the jicama on the grill brings out a surprisingly sweet and smoky flavor. Grill it in large slices and cut them into strips before adding to the salad. For a savory rather than sweet flavor, substitute grilled shitake mushrooms for the figs. Radishes and blue cheese make another good topping for a spinach salad in place of the figs, jicama, and red pepper. Toss the spinach in the dressing then scatter the radish and cheese over the top. Replace the figs with peeled and seed orange slices and dress with Chile- Orange Vinaigrette.


Nutritional Information:

48 Calories (kcal); trace Total Fat; (4% calories from fat); 2g Protein; 10g Carbohydrate; 0mg Cholesterol; 48mg Sodium

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