1/4 cup orange juice
2 tablespoons honey
2 tablespoons olive oil
1 tablespoon Dijon-style mustard
1 (8-ounce) bag baby spinach leaves
1 medium (2 1/2 cups) jicama, peeled, cubed 1/2-inch
12 radishes, sliced
1/2 cup thinly sliced red onions
- Jicama, a sweet-crisp root vegetable from Mexico, teams well with spicy radishes, spinach and cheese. Buy a small jicama that is very firm and unblemished.
- Look for baby spinach leaves in bags in the produce section of the supermarket.
- The jicama, radishes and onion can be cut up and refrigerated in the salad bowl or a resealable plastic food storage bag until serving time.