The jicama and radish in this spinach salad recipe adds crunch and color.
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1/4 cup orange juice
2 tablespoons honey
2 tablespoons olive oil
1 tablespoon Dijon-style mustard
1/4 pound sliced Land O Lakes® Pepper Jack Cheese
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
Combine all dressing ingredients in bowl with whisk. Cover; refrigerate until serving time.
Stack cheese slices. Cut into thin strips; separate. Set aside.
Combine cheese strips and all salad ingredients in serving bowl. Pour dressing over salad; toss until well coated.
- 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.