Jicama and Pineapple Salad With Cilantro Dressing

By That is Dr House to you on February 20, 2007

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Ingredients

    Dressing

    1. 1/3 cup vegetable oil
    2. 3 tablespoons white wine vinegar
    3. 1 tablespoon minced shallot
    4. 1/4 cup chopped fresh cilantro
    5. 1/4 teaspoon ground cumin
    6. salt
    7. fresh ground pepper

    Salad

    1. 6 ounces baby spinach
    2. 1 small jicama
    3. 1 cup cubed fresh pineapple
    4. 1/2 cup cilantro leaf

Directions

  1. Peel the jicama then cut into 3-inch-long matchstick-size strips. Trim the stems of the spinach.
  2. Whisk first 5 ingredients in small bowl to blend then season with the next two.
  3. Combine all remaining ingredients in serving bowl.
  4. Toss with enough dressing to coat.
 
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