Jícama and Pineapple Salad with Cilantro Vinaigrette Recipe

Jícama and Pineapple Salad with Cilantro Vinaigrette Recipe

  • 1/3 cup vegetable oil
  • 3 tablespoons white wine vinegar
  • 1 tablespoon minced shallot
  • 1/4 cup chopped fresh cilantro
  • 1/4 teaspoon ground cumin
  • 1 6-ounce package baby spinach, stems trimmed
  • 1 small jicama, peeled, cut into 3-inch-long matchstick-size strips
  • 1 cup cubed fresh pineapple
  • 1/2 cup cilantro leaves
  1. Whisk first 5 ingredients in small bowl to blend. Season with salt and pepper.
  2. Combine all remaining ingredients in large bowl. Toss with enough dressing to coat. Divide salad among 4 plates.
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