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Spinach Salad with Dates and Jicama
Ingredients
-
1/3
cup balsamic vinegar
-
1/3
cup olive oil
-
1
fresh jalapeno pepper, seeded and finely chopped (1 Tbsp.)
-
1
teaspoon bottled minced garlic or 2 garlic cloves, minced
-
1/2
cup pitted dates, quartered
-
1/2
cup peeled jicama, cut into matchstick-size strips
-
1
10 ounce package prewashed spinach, torn (about 12 cups)
-
1/2
cup red sweet pepper cut into matchstick-size strips
Directions
1. 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.
2. 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)
- Servings Per Recipe 6,
- Calories 183,
- Protein (gm) 2,
- Carbohydrate (gm) 18,
- Fat, total (gm) 12,
- Saturated fat (gm) 2,
- Dietary Fiber, total (gm) 7,
- Sodium (mg) 79,
- Percent Daily Values are based on a 2,000 calorie diet
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