Best Jicama Spinach Salad Recipes

SWEET AND SOUR SPINACH JICAMA SALAD

Steps:

• Whisk sugar, olive oil, vinegar, onion juice, mustard, salt, and onion powder together in a bowl until sugar is dissolved.
• Mix spinach, jicama, onion, bacon bits, sesame seeds, and pine nuts in a large bowl.
• Pour olive oil dressing over the salad; toss to combine.

SWEET CORN, JICAMA, AND BABY SPINACH SALAD WITH TEQUILA LIME DRESSING

Steps:

• Cook corn in salted water until tender. Remove corn from cob. Peel and julienne jicama. Dice red and yellow peppers. Put all ingredients for dressing in a medium sauce pot except oil and bring to a boil. Slowly emulsify oil into base and reserve. Toss spinach, jicama and corn together and dress.
• Divide evenly between six plates and garnish with peppers and pinon.

TRIPLE BERRY AND JICAMA SPINACH SALAD

Steps:

• In small food processor or blender, combine all dressing ingredients; process until smooth.
• In large bowl, toss spinach and 1/4 cup of the dressing. On 6 serving plates, arrange salad. To serve, top each salad with jicama, blackberries, raspberries, strawberries and drizzle with scant 1 tablespoon of remaining dressing.

STRAWBERRY & JICAMA SPINACH SALAD FOR TWO

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.

JICAMA-SPINACH SALAD

Steps:

• In small bowl, mix dressing ingredients until well blended. Cover; refrigerate 1 hour to blend flavors.
• Peel jicama; cut into 1/4-inch-thick slices. With 1-inch heart-shaped cutter, cut out shapes from slices (about 1 cup hearts). In large bowl, gently toss jicama, pomegranate seeds and spinach.
• Just before serving, pour dressing over salad; toss gently to mix.

SPINACH SALAD WITH JICAMA AND PINEAPPLE

Steps:

• 1. In a large bowl, toss the spinach leaves with the dressing. 2. Sprinkle the jicama, pineapple, and cilantro over the top of the salad and serve immediately. For a Change . . . * Use orange slices instead of pineapple cubes. * Sprinkle coarsely chopped raw almonds over the top of the salad before serving. * Allow the spinach to marinate in the dressing for 30 minutes before adding the topping for a wilted, slightly crunchy salad.

JICAMA-RADISH SPINACH SALAD

Steps:

• In a large salad bowl, combine the spinach, jicama, onion and radishes. In a small bowl, whisk the orange juice, honey, oil and mustard. Pour dressing over salad and toss gently to coat.

SPINACH SALAD WITH MANDARIN ORANGES & JICAMA

Steps:

• 1. Wash spinach leaves and trim ends.
• 2. Drain mandarin oranges very well.
• 3. Peel and slice jicama into matchstick size pieces.
• 4. Just before serving top spinach leaves with mandarin oranges, jicama and sprinkle dried cranberries on top.
• 5. Serve salad dressing on the side. For those of you who are nuts about nuts, sprinkle on some almond slices or walnuts, etc.