Servings: 8
Jicama is a sweet and crunchy root that blends nicely with grapefruit and spinach to make a delicious salad.
Salad Ingredients
- 3/4 pound fresh spinach (approx 16 cups)
- 1/2 medium jicama, cut in thin strips
- 1/2 red onion, thinly sliced
- 3 red grapefruits, sectioned
- *poppyseed dressing
Dressing Ingredients
- 2 teaspoons poppy seeds, toasted
- 6 cloves garlic, chopped
- 2 tablespoons white wine vinegar
- 2 tablespoons extra virgin olive oil
- 1 tablespoon coarse-grain mustard
- 1/2 teaspoon honey
- salt and fresh-ground pepper to taste
Directions Wash the spinach and tear it into bite-size pieces. Peel the jicama and cut it into thin matchsticks. Peel and slice the onion. Mix spinach, jicama, and onion together in salad bowl. Peel the grapefruit and section it, working with a sharp knife over a small bowl to catch the juice. Reserve juice for dressing. Cut the grapefruit segments and add to salad mixture. Toss and chill.
To make the dressing: Toast poppyseeds in a dry skillet held briefly over medium heat. In a blender, combine all ingredients except poppy seeds and pulse until creamy. Season with salt and coarse-ground black pepper. Drizzle dressing over salad mixture and toss. Arrange on salad plates and garnish with toasted poppy seeds.
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