Jicama, Strawberry and Spinach Salad
This is a light and refreshing salad. It can be made a few hours ahead--perfect for a picnic!"I LOVE JICAMA and this was positively stellar for a deskside lunch! Super flavors that just kept on with every bite. Not a thing to change, this is perfect, TY!" - Corwin26
Yield: 6 Servings Ready in 45 minutes
favorite of 14 people 13 people want to try
|1/2 cupgranulated sugar|
|2 tbsp. Water|
|1 cuppecan halves|
|1/4 cupfreshly squeezed tangerine juice|
|3 tbsp. Freshly squeezed lime juice|
|2 tbsp. Red wine vinegar|
|1 tbsp. Honey|
|1 tbsp. Canola oil|
|1/8 tsp.Cayenne pepper|
|Salt; to taste|
|1 largejicama; peeled and finely julienned|
|1 poundstrawbwrries; stems removed and sliced|
|3 ouncesbaby spinach; julienned|
|1/2 mediumsweet onion; thinly sliced|
Jicama, Strawberry and Spinach Salad Preparation
Combine the sugar and water in medium nonstick sauté pan over medium heat. Cook stiring constantly until the sugar has completely dissolved, about 1 to 1 1/2 minutes. Add the pecans and continue stirring until the sugar turns caramel brown and the texture is thick and creamy, about 5 to 7 minutes. Do not over-cook the nuts, or the sugar will brown.
Immediately remove the candied nuts from the pan and spread on a parchment-lined baking pan to cool.
In a small mixing bowl, whisk together the tangerine juice, lime juice, vinegar, honey, oil and cayenne pepper. Season with salt to taste and set aside until needed.
Combine the jicama, strawberries, spinach and onion in a medium mixing bowl. Toss with the dressing to thoroughly coat; season with salt to taste. Refrigerate for at least 30 minutes.
Divide the salad into small bowls and top with the candied pecans.
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