Spinach Salad with Dates and Jicama
cup balsamic vinegar
cup olive oil
fresh jalapeno pepper, seeded and finely chopped (1 Tbsp.)
teaspoon bottled minced garlic or 2 garlic cloves, minced
cup pitted dates, quartered
cup peeled jicama, cut into matchstick-size strips
10 ounce package prewashed spinach, torn (about 12 cups)
cup red sweet pepper cut into matchstick-size strips
- For dressing, in a screw-top jar, combine vinegar, oil, jalapeno pepper, and garlic. Cover; shake well. In a bowl, combine dates, jicama, and half of the dressing; toss to coat.
- Divide the spinach evenly among six salad plates. Arrange date mixture on spinach. Top with red pepper strips. Season with salt and pepper, if desired. Pass the remaining dressing. Makes 6 servings.
Nutrition Facts(Spinach Salad with Dates and Jicama)
- Per serving:
- 183 kcal cal.,
- 12 g fat
- (2 g sat. fat,
- 79 mg sodium,
- 18 g carb.,
- 7 g fiber,
- 2 g pro.
- Percent Daily Values are based on a 2,000 calorie diet