STRAWBERRY & JICAMA SPINACH SALAD FOR TWO

Strawberry & Jicama Spinach Salad for Two image

Provided by Barbara Kavorkian

Time 20m

Number Of Ingredients 14

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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.