Spinach Salad With Jicama

10m
Prep Time

0m
Cook Time

10m
Ready In

Recipe: #19425

June 02, 2015

Categories: Salads, Vegetable Salad, Vegetables, Mushrooms, Spinach, Mexican, 5 Ingredients Or Less, Budget-Friendly, Easy/Beginner Cooking, No-Cook, Quick Meals, Entertaining, Summer, Gluten-Free, No Eggs, Non-Dairy more

recipe by:
Chocolatll

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recipe by:
Chocolatll

"Adapted from Mexican Family Cooking."

Original recipe yields 7 servings

Metric US

Ingredients

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1.8 pounds fresh spinach (washed trimmed and dried, 3 bunches, 10 ounces each)
8 ounces mushrooms (fresh, sliced)
120 grams jicama (1 cup thinly sliced)

Salad dressing (Mexican-Style Italian Dressing, or any dressing you prefer)
2 tablespoons sesame seeds
Maggi seasoning (2 tablespoons, optional)

Nutritional

Serving Size: 1 (196.9 g)
Calories 64.4
Total Fat - 2.2 g
Saturated Fat - 0.3 g
Cholesterol - 0 mg
Sodium - 112 mg
Total Carbohydrate - 8.9 g
Dietary Fiber - 4.8 g
Sugars - 1.9 g
Protein - 5.4 g
Calcium - 167.5 mg
Iron - 4.4 mg
Vitamin C - 42.3 mg
Thiamin - 0.2 mg

Step by Step Method

Step 1

Tear spinach into a chilled salad bowl.

Step 2

Place mushrooms on top.

Step 3

Layer jicama on top of mushrooms.

Step 4

Pour some of the dressing over the salad and mix thoroughly, lifting the leaves up from the bottom.

Step 5

Sprinkle with sesame seeds and Maggi (if desired).

Step 6

Serve with additional dressing on the side.

Tips & Variations

No special items needed.

Tags : Salads Vegetable Salad

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