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Spinach Salad with Dates and Jicama

Makes: 6 servings
Start to Finish 30 mins
Spinach Salad with Dates and Jicama
  • 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

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,
  • cal. (kcal) 183,
  • Fat, total (g) 12,
  • sat. fat (g) 2,
  • carb. (g) 18,
  • fiber (g) 7,
  • pro. (g) 2,
  • sodium (mg) 79,
  • Percent Daily Values are based on a 2,000 calorie diet

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