Spinach Salad With Jicama
Recipe: #19425
June 02, 2015
Categories: Salads, Vegetable Salad, Mushrooms, Spinach, Mexican, 5 Ingredients Or Less, Gluten-Free, No Eggs, Non-Dairy, more
"Adapted from Mexican Family Cooking."
Original is 7 servings
Ingredients
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
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting the spinach, look for leaves that are dark green and crisp.
- Make sure the jicama is firm and free of any soft spots.
- Substitute kale for spinach for a more nutrient-dense salad. Kale is higher in fiber, iron, and calcium than spinach, so it provides a more nutritious salad option.
- Substitute mango for jicama for a sweeter salad. Mango adds a sweet flavor to the salad and pairs nicely with the savory mushrooms and dressing.
Asian-Style Spinach Salad Replace the Mexican-Style Italian Dressing with an Asian-Style dressing such as a Ginger-Soy vinaigrette. Add 1/4 cup of toasted sesame oil, 2 tablespoons of rice vinegar, 1 tablespoon of honey, and 1 tablespoon of freshly grated ginger to a bowl and whisk together. Pour over the salad and mix thoroughly. Sprinkle with toasted sesame seeds and serve.
Grilled Tilapia with Lime: Grilled tilapia with lime is the perfect accompaniment to this spinach salad with jicama. The light and flaky fish pairs nicely with the crunchy jicama and the zesty dressing, and the grilled lime adds a hint of citrus to the dish.
Grilled Asparagus with Balsamic Glaze: Grilled asparagus with balsamic glaze is the perfect complement to this spinach salad with jicama. The sweet and tangy glaze adds a delicious flavor to the asparagus, while the crunchy jicama adds texture and contrast. The balsamic glaze also adds a hint of acidity to the dish, making it the perfect pairing for this flavorful salad.
FAQ
Q: How much spinach do I need for this salad?
A: You need 1.8 pounds of fresh spinach for this spinach salad with jicama. That's about 3 bunches of spinach, weighing 10 ounces each.
Q: What is the best way to prepare jicama?
A: The best way to prepare jicama is to peel off the skin and then cut it into slices, cubes, or sticks. You can also grate it or shred it for salads. Jicama can be eaten raw or cooked.
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Fun facts:
The name "Jicama" is derived from the Nahuatl word "xicamatl" which means "turnip" and was first used by the Aztecs in Central Mexico.
The Mexican-style Italian dressing used in this recipe was popularized by celebrity chef and restaurateur Rick Bayless, who is known for his Mexican cuisine.